Spicy Pork Tacos
2 to 3-pound boneless pork butt/shoulder
2 tablespoons cayenne pepper
2 tablespoons chile powder
2 tablespoons smoked paprika (pimentón)
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 large yellow onion, roughly chopped
2 jalapeños, thinly sliced crosswise
Zest of 3 limes
1 Hass avocado
Queso fresco, crumbled
Pickled radishes, sliced
corn torillas, lightly charred
1. Place the pork butt on a cutting board and generously season all over with kosher salt. In a medium bowl, whisk together the cayenne, chili powder, smoked paprika, cumin, garlic powder and onion powder. Rub the spice blend into all sides of the meat (you probably won't use all of it - in fact I recommend you don't).
2. In a large Crock-Pot or other slow cooker, add the onions, jalepenos, and lime zest. Place the spiced pork on top. If you're preparing this the night before, place in fridge over night like this. If not, or in the morning, place into slow cooker heating apparatus, add water until it is just below the top of the meat and let cook all day (8-10 hours) on low. That evening remove the meat and set aside until cool enough to shred. Once shredded, scoop onions and jalepenos from the crock pot liquids and mix into the shredded meat. Taste and season with salt if needed.
3. To make the tacos, heat the tortillas in a fry pan with a teensy bit of canola oil until you get little char marks. Then build your taco with a heap of meat topped with crumbled queso fresco, 2-3 slices of avocado, and about a tablespoon of sliced pickled radishes. Fold, eat, and enjoy!