Although I make this dish year round, this is football food at it’s finest– tasty, healthy and easy to make. Fix it and forget it and you won’t miss any of the game.
- 2- cups salsa (my favorite is a local Santa Cruz brand, Roberto’s pico de gallo)
- 2- tablespoons chili powder
- 2- tablespoons dried oregano
- 2- tablespoons unsweetened cocoa powder
- 1- 2 1/2 pound boneless pork butt or shoulder, trimmed of excess fat
- Corn or flour tortillas
In slow cooker combine the salsa, chili powder, oregano, cocoa and 1 tsp. of salt (I like coarse salts like kosher or sea.) Add the pork and turn to coat. Cook covered on high for 4-5 hours or low 7-8 hours. You will know it is done when the meat is tender and pulls apart easily.
Before serving, heat tortillas and keep warm. Shred pork with two forks and stir up the juices. Pile on tortillas and serve with sour cream, cilantro, lime, some avocado, shredded cheese and extra salsa. (And beer.) Makes great leftovers too!