Makes 12 4-oz servings

INGREDIENTS:

• 3 lb. pork, Boston butt
• 1 tbs. kosher slat
• 1 tbs. black pepper
• 2 tbs. cumin
• 2 tbs. paprika
• 1 tbs. garlic powder
• 1/2 tsp. cayenne pepper
• 2 cups water
• 24 flour corn soft tortillas
• 24 oz Southwestern cole slaw
• 12 oz. queso fresca
• Hot sauce of choice as needed

PROCEDURE:

1. Score the fat cap on the boston butt
2. Mix all dry ingredients together
3. Rub outside of pork with spice mix
4. Place in crock pot with water
5. Turn crock pot on low
6. Allow at least 6-7 hours for cook time
7. Remove meat and shred with forks, check for seasoning
8. Reheat shredded meat in skillet before serving in warmed tortillas with southwest cole slaw and queso fresca