Friday Frenzy’s Pork Butt Featured Recipe

Pork Butt Tacos Recipe
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
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 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.