Hands on time: 15 minutes; total time: 4 1/2 on high, 8 on low; serves 6
2 cups store-bought salsa
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 teaspoon Kosher salt
1 2 1/2 boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro springs
3/4 cup sour cream
2 limes, cut into wedges
-In a 4-to-6 quart slow cooker, combine the salsa, chili powder, oregano, cocoa, salt, and pork
-Cook, covered, until the meat is tender and pulls apart easily
-20 minutes before serving, heat oven to 350. Stack the tortillas, wrap then in foil, and bake into warm
-Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
Overall, I thought this was an awesome crock pot meal. We ate it with low-fat 6" whole wheat tortillas, which only have 45 calories a pop. I would definitely recommend this dish for the busy professional and for guys who own a crock pot.