Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes

SO Good!!  This recipe is from Foodnetwork.com.  Recipe is by Angie Ketterman.  The pork came out SO GOOD!  Derrick was very impressed.  It also makes a lot, so you can serve this to a larger group, or save it for later.

For Pork: 
1 yellow onion, roughly chopped 
2 garlic cloves, crushed 
1 (15-ounce) can fire roasted tomatoes 
1 to 2 chipotle peppers, roughly chopped 
2 tablespoons Worcestershire sauce 
1/4 cup chopped cilantro leaves 
4 to 5 pound pork shoulder 
2 teaspoons salt 
1 teaspoon freshly ground black pepper

For Tacos: 

24 corn tortillas (I prefer white corn) 

1 small green cabbage, shredded

2 avocados, peeled and thinly sliced

Pickled Red Onions

Sour Cream

Chopped cilantro leaves, for garnish 

For Pork:

To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro.  Add pork and season with salt and pepper (I seasoned it with a mix of salt, pepper, ancho chili powder, oregano and cayenne). Cover and slow cook on high for 4 to 6 hours until tender.

Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.

To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients. 

Pickled Onions

I got this recipe off of Foodnetwork.com.  It is a recipe by Angie Ketterman.  I probably would have NEVER tried this recipe, except I was making it to go with the Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes, and I have to say, they are SO good!  You could make these to go on all sorts of sandwiches, or just to snack on (don't forget to chew some gum after, though, because they ARE still onions!)

1/2 cup white vinegar (I actually used apple cider vinegar) 

2 tablespoons sugar 

Pinch red pepper flakes 

1 teaspoon kosher salt 

1 red onion, thinly sliced 

1 teaspoon dried oregano

In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.