Preheat the oven to 325 degrees f. Mix the oregano chipotle powder cumin salt and pepper together in a small bowl. Add to a 5 or 6 quart slow cooker. Pour chicken stock around pork shoulder. In a medium bowl combine barbecue sauce brown sugar juice of 2 limes garlic powder chili powder and cayenne then mix together into a thick paste and.
Pork tacos 2 lb pork loin roast 1 tablespoon oil 1 tsp kosher salt 2 tsp chili powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp freshly cracked black pepper 1 2 tsp ground cayenne pepper 12 fluid oz beer or chicken stock 1 2 cup orange juice. Blend until pureed and creamy. Pour root beer over top. Cover and cook on low until pork is fork tender 6 to 8 hours. For the coleslaw 1 head green cabbage shredded 1 egg 1 egg yolk 1 cup avocado oil 1 and 1 2 tablespoons red wine vinegar 1 and 1 2 teaspoons salt more to taste 1 jalapeno seeded and roughly chopped half bunch cilantro big fistful 1 4 of a large red onion roughly chopped juice from 1 lime.
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Rub pork with this mixture all over the top and the sides. Season the cubed pork chunks with the spice mixture and put into a large dutch. Rub pork with this mixture all over the top and the sides. In a 6 quart slow cooker add pork. Pork tacos 2 lb pork loin roast 1 tablespoon oil 1 tsp kosher salt 2 tsp chili powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp freshly cracked black pepper 1 2 tsp ground cayenne pepper 12 fluid oz beer or chicken stock 1 2 cup orange juice.
Season the cubed pork chunks with the spice mixture and put into a large dutch. Meanwhile in a large bowl toss slaw ingredients. Preheat the oven to 325 degrees f.
