Makes 8 servings
2–3 lb cubed pot roast, pork shoulder (skinless chicken thighs or stewing beef works, too, if you want to do that)
3 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 1/2 cups salsa
4–5 garlic cloves, crushed
soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, salsa, guacamole, sour cream for garnish, optional
Put the pork pork in the bowl of a slow cooker and toss with chili powder, cumin and salt. Add the salsa and garlic, cover and cook on low for 6–8 hours, until the meat is very tender.
Pull the meat apart with two forks, leaving the chunks as large or small as you like, discarding any bones, and serve with flour tortillas or taco shells and your choice of toppings.
Originally published in ParentsCanada magazine, February 2014.