1 Tbs chili powder
4-5 lb. bone-in pork shoulder
2 tsp ground cumin
4 cloves garlic, peeled and smashed
2 tsp dried oregano
2 each onions, quartered
2 tsp salt
½ bottle Mexican Coca-Cola
1 tsp ground black pepper
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, Coca-Cola and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Serve with corn or flour tortillas, pico and lime.
Yield: 8 servings