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.