Ingredients:

3 lb pork butt roast; fat cap trimmed

2 tablespoons vegetable oil

salt and pepper to taste

3 cloves garlic; minced

1 medium onion; chopped & divided

1 1/2 cups chicken broth (or turkey in this case)

1 can green chiles or chipotle peppers

1 teaspoon lime juice

1 bay leaf

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon cayenne pepper

1 1/2 teaspoons chili powder

1 teaspoon ancho chile powder

1 teaspoon garlic powder

1 teaspoon dried mexican oregano

1 teaspoon cilantro (fresh is best, but dried works)

salt and pepper to taste

20 corn tortillas

2 cups roasted chile corn salsa

1/2 cup shredded purple cabbage

Directions:

1. Heat a large skillet over medium-high heat and add the olive oil. Season the roast with salt and pepper, then sear on all sides. Reduce the heat to medium-low.

2. Place the roast in the SC and pour the broth, lime juice and chiles over top. Sprinkle in the spices, herbs and seasonings then, using tongs, flip the meat until it’s completely coated in the spiced broth.

3. Add another drizzle of oil to the skillet and sauté the garlic and half of the onions until tender. Scoop them into the SC.

4. Select the slow cooker option, secure the lid and cook on low for 8 hours.

5. 15 minutes before the pork is finished, preheat your oven to 400°F and wrap the tortillas in a damp paper towel then cover with foil. Place the tortillas in the oven and heat a skillet over medium heat. Add a drizzle of olive oil and the remaining sliced onions to the skillet, sautéing until tender.

6. Shred the meat, taste and season accordingly. If you’d like crispier meat, spread it over a sheet pan and broil for 3 minutes.

7. Assemble the tacos and enjoy.

Bon Appetit!