Savory Pork Tacos

I don't know why pork tacos wouldn't be savory, I just think it sounds nice.  What really makes these tacos amazing is the salsa I invented, but I thought the rest of the taco was worth mentioning as well.  I like to buy pork shoulders because they are very inexpensive and best made in the crock pot, one of my favorite appliances.  This requires a little planning ahead, but the outcome is well worth it.


In to the crock pot put the following ingredients:
pork shoulder
enough beef broth to cover or almost cover the meat
quite a bit of:
salt
cumin
red pepper flakes
garlic powder
onion powder
ground coriander
dried oregano


Turn on the pot and go to work, or stay home and enjoy the smell of simmering meat all day.
When it comes time for dinner, heat the oven to about 375.  Place 2 corn tortillas in a tinfoil pouch sealed on all ends (2 tortillas per person) and put in the oven to warm for about 5 to 10 minutes.


Make the salsa, which I'm naming Anna's Amazing Salsa (because it is really, really amazing):
Chop the following into small pieces (think salsa sized):
Red apple (Fuji, Gala or Honey Crisp would all be nice)
Tomato
Orange Bell Pepper (red, green or yellow would all work)
One Scallion 
some Jalapeno
a pinch of salt
some lemon and lime juice


Toss together and try not to eat it all with tortilla chips before dinner.


To assemble the tacos, remove the tortillas from their pouches and top with some shredded pork, salsa and a little bit of sour cream.  You can also add avocado or cheese or lettuce...whatever you like.


These tacos are great with a side of beans and rice.