125ml/1/2 cupbeer lager is preferable but chicken stock could be used instead
1tbspcumin
1tbsporegano
2tspdried coriander
½tspchilli powder
1-2tbspchipotle paste
1bay leaf
1onion
3clovesgarlic
For the Cilantro Lime Slaw
½head small cabbageI used a combination of red and white
20g/1/2 cupcilantrochopped
1lime, juice only
125ml/1/2 cupsour cream/creme fraiche
salt to taste
Instructions
Prepare the pork shoulder by cutting away the skin and any visible fat, then cutting it into four large pieces. Rub the pork with salt generously, then place it on the bottom of the slow cooker.
Mix together the crushed tomatoes, beer, cumin, oregano, dried coriander, chilli powder and chipotle paste. Pour over the pork, then add the chopped onions, crushed garlic and 1 bay leaf. Mix, cover with a lid and cook on HIGH for 6 hours or on LOW for 8-10 hours. By the end of the cooking time the pork should be easily pulled away by a fork.
With a slotted spoon remove the pork to a large bowl and with two forks pull the meat apart, cover and set aside until later. Set the insert of your slow cooker on the stove top (but only if it's made for it!), turn the heat to medium high and reduce the liquid by a third. Alternatively, you can pour the liquid into a saucepan if your slow cooker insert is not metal and not made for the stove top.
Add the shredded pork to the reduced liquid and mix the meat in with the juices.
For the Cilantro Lime Slaw
Slice the cabbage thinly. (I like using either a food processor or a mandolin for this task.) In a large bowl combine the sliced cabbage, chopped cilantro, freshly squeezed lime juice and sour cream. Salt to taste.
Assemble the Tacos
For best results warm up soft tacos before filling them with pulled pork. (I prefer cooking them briefly on a dry frying pan but you can also use a microwave.) Then fill with pulled pork and cilantro lime slaw. Serve immediately.
Notes
See the article for more taco topping suggestions and recipes.