Pulled Pork Tacos

• 2 lbs (900g) pork shoulder or pork butt
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup chicken broth or water
• Corn or flour tortillas, for serving
• Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, salsa, sour cream (omit for Paleo)

Instructions:

1. Rub pork shoulder with chili powder, ground cumin, paprika, dried oregano, salt, and pepper.
2. Place sliced onion and minced garlic in the bottom of a slow cooker.
3. Place seasoned pork shoulder on top of onions and garlic.
4. Pour chicken broth or water over the pork.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork is tender and easily shreds with a fork.
6. Remove pork from slow cooker and shred using two forks. Discard excess fat.
7. Return shredded pork to the slow cooker and stir to coat with juices.
8. Serve pulled pork in tortillas, topped with shredded lettuce, diced tomatoes, sliced avocado, salsa, and sour cream if desired.