What brings families together better than tacos?? In my opinion, NOTHING! I have a big place in my heart for build your own food at the table. It allows for creativity and zero (ok, well maybe not zero…but very few) objections about what you are going to put in your belly. If you don’t like tomatoes, don’t use them…..if you LOVE cabbage, put as much in your taco as you like. I find that giving options (but not too many) work really well to satisfy everyone’s taste buds.

This recipe is a slow cooker recipe so you don’t need much time slaving over the meat, just the time spent on the sides/accompaniments. AMAZING right?? More time to work, play, clean or workout!!

Find the list of ingredients at the bottom of this post.

Step one, and you can skip this step if you like. However, I like it because I like some crispy parts of meat. Chop the pork into chunks and brown on all sides on a high heat.

Step two, place meat, spices and water into the slow cooker and cook on high for 4-6 hrs.

Step three, while you wait for the meat prepare some side dishes…I like shredded cabbage, avocado and tomatoes.

Step four, take the meat out of the slow cooker and shred it on a plate with two forks.

Step five, place the juice from the slow cooker into a frying pan, mix 1 tbsp. of tapioca or cornstarch with a little water. Pour the tapioca/cornstarch mixture into the juices and bring to a boil to thicken the mixture.

Step six, place the shredded meat and sauce into the serving bowl and take to the table along with the remaining sides (including soft taco shells) serve with fresh cilantro and lime wedges.