Slow Cooked Pork Tacos with Mango, Avocado and Jalapeño Salsa

Serves 6 to 8

Ingredients:

• 4 Pounds Pork Shoulder
• 12 to 18 Corn Tortillas
• 1 Beer (light or wheat beer) 12 oz
• 1 Orange
• 2 Limes
• 1 Large Yellow/White Onion
• 2 Teaspoons Oregano
• 1 Tablespoon Chipotle Seasoning
• 1 Teaspoon Cayenne Pepper
• 2 Teaspoons Cumin
• 1 Teaspoon Garlic Powder
• Salt and Pepper to taste (Recommended 1 Teaspoon Each)

1. Using a slow cooker. I used my favorite (Al-Clad Slow Cooker) Either on high for 4 hours or on low for 7 to 8 hours, add in diced onion, pork shoulder divided into 4 equal pieces (with or without the bone), the zest of the entire orange, squeeze juice in from orange after zesting, juice of two limes, beer, and seasonings. Mix well, cover, and let sit. Stir every hour.
2. For tortillas; on a stove top, turn the flame low and carefully flip the corn tortillas on the flame; slightly charing and burning the edges.
3. You may also preheat the oven to 350, wrap the tortillas in foil and bake for 15 minutes.

Mango Salsa:

• 1 Mango
• 1 Lime
• 1 Avocado
• 1 Jalapeno
• 1 Tomato
• 1/2 Red Onion
• 1/2 Cup Chopped Fresh Cilantro

1. In a small bowl, add chopped mango (into small cubes), avocado, diced jalapeños, diced cilantro, diced onion, chopped cilantro and squeezed lime. Mix well and serve over pork on tacos.