1. Season the pork shoulder with salt, pepper, cumin and oregano. 2. Heat canola oil in a large pot or heavy skillet. Pan sear each side of the pork shoulder until browned (a few minutes per side). 3. Place the chopped onions into crock pot. Put the pork shoulder on top (fat side on bottom). Pour the bottle of salsa on top. 4. Cook for 5 hours on high or 8 hours on low. 5. Once cool enough, shred the pork into bite sized pieces. 6. Strain the liquid, discarding solids, and pour some of the liquid over the meat. 7. Serve with soft flour tortillas, cilantro, sour cream and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
