Careme

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast (or Kroger® Fresh Natural Pork Shoulder Butt Bone In) 2.5–3 lb $4.79/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
• Organic Green Cabbage (or Organic Red Cabbage) 1 small head (or 1/2 large), thinly sliced $2.49/lb
• Organic Cucumber 1, diced $1.29
• Simple Truth Organic® Roma Tomatoes (optional) 2, diced (optional kid-friendly topping) $3.99
• Olive oil 1 tbsp
• Chicken stock or water 1 cup
• Ground cumin 2 tsp
• Smoked paprika (or regular paprika) 2 tsp
• Dried oregano 1 tsp
• Salt 2 tsp, plus more to taste
• Black pepper 1 tsp
• Optional: apple cider vinegar 1 tbsp
• Tortillas (corn or flour) 12–16 small
• Optional toppings: yogurt/sour cream, shredded cheese, hot sauce as desired

Instructions

1. Slow cooker: Rub pork with salt, pepper, cumin, paprika, and oregano. Place sliced onion and garlic in the slow cooker, set pork on top, add stock/water and optional vinegar.
2. Cook: Low 8–9 hours (or High 4–5 hours) until very tender.
3. Shred: Transfer pork to a bowl and shred with two forks. Skim excess fat from the cooking liquid if desired. Stir a few spoonfuls of cooking liquid back into the pork to keep it juicy; taste and re-salt if needed.
4. Make crunchy slaw base: Toss sliced cabbage with a pinch of salt and a tiny splash of vinegar (or lime/lemon if you have it). Let sit 10 minutes to soften slightly.
5. Cucumber topping: Mix diced cucumber (and optional tomato) with a pinch of salt; add a small splash of vinegar/lime if you like.
6. Serve family-style: Warm tortillas on a dry skillet (stove) or wrapped in foil in a low oven. Let everyone build tacos with pork + cabbage + cucumber (and any optional toppings).