1 Onion, sliced 2 pounds Pork Shoulder, add note re: using other pulled pork 1 tablespoon Olive Oil 8 tablespoons Taco seasoning, use our homemade seasoning or 2 packets of taco seasoning from the store 12 Corn tortillas, street taco size Your favorite taco toppings

Prepare the pork. cut onion into thin slices and place in the bottom of the slow cooker. Place pork roast on top of the onions with fat side up and rub the olive oil over it. Sprinkle with the taco seasoning and rub it over the meat so it is coated.

Cook. Cover and set it to Low for 8-10 hours or High for 5-6 hours. You’ll know the meat has finished cooking when it easily pulls apart with a fork.

Remove and shred pork. Once the pork has finished cooking, remove it from the slow cooker and place on a cutting board. Dispose of any excess liquid in the slow cooker. Cut off any large bits of fat left on the pork and dispose of those as well. Use two forks to pull the pork apart. Set aside.

Warm tortillas. Prepare your corn tortillas by heating a skillet over medium-high heat. Add as many tortillas as will fit in your pan without overlapping. Cook for 15-30 seconds per side. Set aside.

HOW TO MAKE IT AHEAD OF TIME If you need to save time, you can easily make the slow cooker pulled pork ahead of time. Just let the pork cool completely, then place it in an airtight container. If freezing I like to store mine in a gallon freezer bag so it can lay flat in the freezer. It will easily last 3 – 4 days in the refrigerator and up to 2 months in the freezer. When ready to use just pop it in the microwave to warm it up or heat in a skillet over medium heat. If it starts to dry out you can add 1/4 cup of water and continue to heat until the water evaporated and the meat is warmed through.

White Frame Corner