I was really excited about this too because I got the pork shoulder from the Home Farm Store. It was $6.99 a pound which is definitely steep for pork shoulder, BUT I got three meals out of it, so it was totally justifiable.
Southwestern Pulled Pork Tacos
1 can of black beans (rinsed and drained)
1 can of corn (drained)
2 pounds of boneless pork shoulder
1 jar of salsa
2 tbl of oregano
2 tbl of chili powder
2 tbl of unsweetened cocoa powder
Smother allll the ingredients (except corn and black beans) on the pork. I know... it looks kinda nasty. Now go away and let the crock pot work its magic for 6-8 hours on low heat.
When its ready, take it out, cut it in half and scrape off the seasonings from one half. Stick that in the fridge for another nights meal!!
Then shred what is left. Shred, rough chop, whatever you need to do to get the job done.
So it looks like this...
Then add the corn and black beans into the crock pot with the salsa-y goodness
Add the pork back in.... yummm
Serve it up in a corn or flour tortilla with your favorite taco toppings! (My personal fave, guacamole... avocados, lime juice, salt, garlic powder, onion, tomato, chopped fresh jalapeno and cilantro... mmmmm so good).
So I still had a TON of the pork leftover after we ate. I put what was left in a container and froze it and actually used it up tonight in Enchiladas. I'll post that too!