Pulled-Pork Tacos

'cause you can never have too many pulled pork
recipes... Lindsey Parry

2 cups store-bought salsa, plus more for serving (I used medium because I am crazy like that 2 T chili powder 2 T dried oregano 2 T unsweetened cocoa powder (I left it out, not cause I am scared but because I didn't have any... well Ok, I am a little scared) kosher salt 1 2 1/2 pound boneless pork butt or shoulder, trimmed of excess fat 18 corn tortillas 1/2 c fresh cilantro sprigs sour cream lime wedges Directions: In a 4 to 6-quart slow cooker, combine the salsa, chili powder, oregano cocoa, and 1 teaspoon of salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with tortillas, cilantro, sour cream, lime, and extra salsa.