Pork Shoulder Roast, Boneless (1 ½ lbs.)
Salt & Pepper (as needed)
Vegetable oil (2 tbsp.)
Coca-Cola (1 cup)
Orange Juice (½ cup)
Soy Sauce (¼ cup)
Flour Tortillas, Taco Size, Heated (8)
Salsa Verde, Prepared (½ cup)
Red Onion, Diced (½ cup)
Cilantro, Chopped (½ cup)
In a slow-cooker, combine the Coca-Cola®, orange juice, and soy Mix well to combine.
Season the pork shoulder with salt and In a skillet over medium-high heat, add the vegetable oil. Once the vegetable oil is hot, add the pork shoulder and sear until browned on all sides. Transfer the pork shoulder to the slow-cooker, cover, and cook on high for 3 to 4 hours, or on low for 7 to 8 hours, or until fork tender.
Remove the pork shoulder from the slow-cooker and allow to rest for 15 minutes on a Once cool enough to handle, use a fork to shred the pork into desired sized pieces. Hold warm for assembly.
To assemble tacos: Place ¼ cup of shredded pork shoulder into each Top with 1 tbsp. salsa verde, 1 tbsp. diced red onion, and 1 tbsp. chopped cilantro. Repeat for each tortilla. Serve two tacos per person.