Carnitas Tacos with Creamy Mexican Coleslaw

Ingredients

• 2 1/2 pounds pork shoulder
• 1 lime, juiced
• 2 teaspoons coarse sea salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 12 small corn tortillas
• 1/2 cup mayonnaise
• 1-2 limes, juiced
• 1 tablespoon tequila
• 3 teaspoons granulated sugar
• 1/2 teaspoon salt
• pinch of black pepper
• 3 tablespoon fresh cilantro, chopped
• 1/3 red onion, thinly sliced
• 4-6 cups green cabbage, shredded
• 1/2 cup cotija cheese
• 1/4 cup cilantro, chopped

Instructions

1. Cut the pork shoulder into large 4-inch chunks. Place in the slow cooker.
2. Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.
3. Cover and cook on high for 4 hours, or on low for 7-8 hours.
4. When tender, shred the meat by pulling it apart with two forks. Mix in freshly chopped cilantro if desired.
5. To make the coleslaw, in a large mixing bowl, add mayonnaise, lime juice, tequila, sugar, salt, and pepper. Whisk to combine until smooth.
6. Stir in cilantro, red onions, and green cabbage. Toss to combine. Cover and refrigerate for at least an hour, to allow flavors to marry.
7. To assemble the tacos, warm tortillas until pliable. Spoon in shredded pork and top with coleslaw, cotija cheese, and cilantro. Serve immediately.