Friday Frenzy’s Pork Butt Featured Recipe

Pork Butt Tacos Recipe
Ingredients:
3-4 pounds pork butt
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground coriander
Salt and pepper to taste
1 cup chicken or vegetable broth
Juice of 2 limes
Corn or flour tortillas
Toppings: Shredded lettuce, diced tomatoes, chopped cilantro, sliced radishes, avocados, lime wedges, salsa, sour cream, cabbage slaw, and any other desired toppings
Instructions:
Prepare the Pork Butt:

Pat the pork butt dry with paper towels.
In a small bowl, mix cumin, smoked paprika, oregano, chili powder, coriander, salt, and pepper to create a spice blend.
Season the Pork Butt:

Rub the spice blend all over the pork butt, ensuring it is evenly coated.
Sear the Pork:

In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the pork on all sides until browned. This step adds flavor to the meat.
Saute Onions and Garlic:

Add chopped onions and minced garlic to the skillet and sauté until softened.
Transfer to Slow Cooker:

Place the seared pork butt in a slow cooker.
Pour in chicken or vegetable broth and lime juice.
Slow Cook:

Cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and easily shreds.
Shred the Pork:

Remove the pork from the slow cooker and shred it using two forks.
Assemble Tacos:

Heat the tortillas.
Assemble tacos with shredded pork and desired toppings.
Serve:

Serve the pork butt tacos with lime wedges on the side.
Enjoy your flavorful and tender pork butt tacos! Feel free to customize the toppings based on your preferences.