Mexican Street Tacos

Ingredients

4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt

5 cloves garlic

1 Tbsp. salt

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. black pepper

1 tsp. dried oregano

1/4 tsp. ground cinnamon

1/2 tsp. cayenne pepper

1 Tbsp. chipotle hot sauce optional

juice of 2 limes

1/2 cup orange juice

12 oz beer

1/2 cup salsa

1 bunch chopped fresh cilantro

1 small white onion diced

10 small corn tortillas

other toppings as you like such as guacamole, salsa, avocado, or lime juice

Instructions

1. Place the pork shoulder in a slow cooker. Roughly chop, or mince, the garlic and add to the slow cooker too.

2. Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne. Rub seasoning into the pork.

3. Add lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.

4. Shred the pork with 2 forks. It should be tender and fall away easily.

5. Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.

6. Build your tacos in tortillas with fresh cilantro, onion and other toppings!

7. Enjoy!