Slow-Cooker Carnitas Taco

Directions

1. Season pork shoulder to your liking with: Garlic salt, salt, and pepper on each side.
2. Add 4 tsp. Of olive oil to a pan and cook the pork shoulder on medium-heat for 5 minutes on each side. This will give the pork a nice sear.
3. Add the pork shoulder to the slow-cooker and add 1 cup of sherry cooking wine on top, beef broth, can of mild diced tomatoes & green chilies, and
1.12 oz of McCormick Fajita seasoning mix. Give it a quick stir.
4. Set slow-cooker to a low heat for 6-8 hrs.
5. Chop green onions and cilantro
6. Once the meat is completely cooked and falling off the bone, heat up taco shells.
7. Add 3 tsp. of vegetable oil or coconut oil to a pan and cook on medium-heat each corn tortilla by folding it in half and cooking for 3-5 minutes on
each side or until the tortilla is hardened.
8. Shred the carnitas by taking to forks and separating the meat.
9. Assemble the tacos, by adding the shredded carnitas meat & sauce, green onions, ciltrano, and (shredded cheese optional).
10. I like to add a cholula sauce or green salsa on top.

Pairs nicely with Spanish rice, pinto beans, or a salad