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Slow Cooker Barbacoa Pork Tacos

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Ingredients
  

For the barbacoa

  • 5-7 lb pork shoulder bone in
  • 2 chipotle peppers in adobo sauce minced
  • 1/2 bunch of cilantro chopped
  • 1/2 red onion cut into large pieces
  • 6-8 cloves of garlic sliced
  • 1/2 tsp ground cloves
  • 1 Tbs kosher salt
  • Juice of 4 limes
  • 32 oz beef stock
  • 3 bay leaves

For the tacos

  • Flour tortillas
  • Freshly shredded cheese
  • Red onions diced
  • Fresh cilantro chopped
  • Lime juice
  • Other toppings of your choice

Instructions
 

  • (Optional - gives the finished pulled pork an extra layer of tastiness when it's all done) In a large Dutch oven or deep heavy-bottomed pan, heat a couple tablespoons of olive oil over medium high. Remove the pork shoulder from the packaging and pat dry with a paper towel. Brown the pork shoulder on all sides, carefully using a pair of tongs to turn the meat in the pan every couple minutes. This is a tricky operation, so be very careful not to burn yourself.
  • Once pork shoulder is browned, place it in a large slow cooker with the rest of the ingredients.
  • Cook on low for about 10 hours, or until pork shreds easily with a fork.
  • Carefully remove the pork from the slow cooker and place on a rimmed baking sheet. The pork should be falling apart, so this part gets a little messy. Use two forks to shred the pork, remove the bone and fatty pieces, and place the "good meat" in a large bowl. Discard the bone and fatty pieces. Continue this process until there is no pork left in the slow cooker. Carefully pour the remaining juices into another large bowl or stock pot. Put the shredded pork back in the (now empty) slow cooker and ladle some of the reserved juices on top of it until the pork is moist.
  • Let the shredded pork rest in the slow cooker while you prep the rest of your taco ingredients.