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“From the Commercial Appeal food section by Jennifer Chandler with a few changes”
READY IN:
10hrs 1min
SERVES:
12-14
YIELD:
12 tacos
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut white rough and fat off shoulder.
  2. Rinse and dry shoulder.
  3. Mix salt, pepper, and cummin.
  4. Rub pork with salt, pepper, and cumin.
  5. Let sit overnite to marinade.
  6. Next morning, put in large slo-cooker on low. Cover with rotel.
  7. Cover and cook for 8 to 10 hours.
  8. DO NOT DRAIN JUICE.
  9. Try to transfer to plate. Remove bones and shred meat.
  10. If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker.
  11. _-_-_-_-_.
  12. Assemble tacos.
  13. Remove and drain meat as needed (1 at a time) for tacos with slotted spoon.
  14. Garnish with sour cream, salsa, and cilantro leaves.
  15. *****.
  16. Leftovers are great heated with BBQ sauce.

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