1. Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth. 2. Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart. 3. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers. 4. Make the salsa and assemble the tacos. 5. In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice. 6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion. 7. Garnish with the cilantro and queso fresco and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
