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+crock pot pulled pork
+=====================
+
+This is the base of my very favorite tacos. Added bonus is by cooking these all day in a slow cooker, your house smells *amazing*.
+
+Note: Unless you're cooking for a dozen people, you're going to end up with a lot of leftover pork, but that's about the best problem you can possibly have.
+
+GET GOING EARLY--in a perfect world, you're gonna give this thing at least eight hours on low.
+
+* 2-3 pound hunk of pork shoulder.
+* chili powder
+* mexican oregano (dried)
+* medium-sized onion (or, a couple shallots)
+* can of green chilies, diced
+* pepper & salt
+
+Chop up your onion or shallot into small bits--you don't want big loops of onion, dice it.
+
+Rub your hunk of pork generously with chili powder, oregano, pepper, and salt. I tend to try and have a very light crust of this stuff on the outside of the pork.
+
+Toss the hunk of pork, the onions, and the green chilis into the crock pot, set that sucker to LOW, and let it slow cook. I try to get mine in by 9am so I can eat around 6pm. If you're pressed for time, you can do this in about four hours on high, but the deliciousness factor is lowered.
+
+Once the time is up, either shred the thing up in the crock pot or, if you can actually get it out without it falling apart, get it into a bowl and shred from there. That way, you're getting it out of what ends up being a GIGANTIC AMOUNT of juices. But again: oh no, your pork ended up sitting in a big vat of juice--we all weep for you.
+
+
+