Shredded Pork Tacos

Ingredients:

Serves 4

• 1 large onion, chopped 
• 6 garlic cloves, minced
• 1/2 tsp. dried thyme
• 1/4 tsp. dried oregano
• 2 bay leaves
• salt and pepper
• 3 tbl. tomato paste
• a 2 lb (about) pork shoulder
• 1  28oz. can chopped tomatoes
• 1 large chipotle chile in adobo sauce (from a can) minced
• 8-12 corn tortillas
• shredded cheddar or jack cheese
• 1 c. fresh cilantro leaves

Directions

1. In your crock pot toss onion, garlic, thyme, oregano, tomato paste, can of chopped tomatoes, chipotle chili. Mix together.  Add pork shoulder and turn in mixture to coat evenly.  Place bay leaves on top, cover and cook on low for 8-10 hours.
2. Uncover after 8-10 hours and discard bay leaves.  Using tongs transfer meat to a large bowl and shred with two forks, discarding any large pieces of fat.  Return meat to crock pot and mix with sauce. 
3. Spoon pork and onions into tortillas with a slotted spoon.  Top with cheese, cilantro, and Crunchy Slaw.  (See recipe below)

Crunchy Slaw

• 1/3 c. mayo
• 1 1/2 tbl white wine vinegar
• 3 tbl. lime juice
• 1 tbl. sugar
• Salt and Pepper
• 1/2 a Bag of Coleslaw Mix

1. Whisk together mayo, white wine vinegar, lime juice, sugar, salt, and pepper.
2. Pour over coleslaw mix, toss.
3. Place in refrigerator until ready to serve (up to 8 hours)