I just got this recipe from a good friend and made it for the first time tonight. DELISH!
The pork is similar to the Cafe' Rio Pork Salad and I think you can use either one for this dish.
It is just sooooooo good!
4-5 lb Pork shoulder (bone in) - I didn't use bone in and it was fine
**Salt rub: 1/8 c KOSHER salt
3 TBSP Brown Sugar
Cumin (use your judgement, I say about 1/2-1 tsp)
Chilli powder (again, use judgement)
Celery Salt (1 tsp)
Rub all over pork really well into the meat.
Place in crock pot on HIGH or 6 hr setting with the following ingredients:
1/2 c water
1/4-1/2 c brown sugar
2 bay leaves
1 diced onion MINUS 2 TBSP to use in the slaw
2 cloves or 2 tsp minced garlic
*Add apple juice or cola if you want more liquid
Let cook for 6 hrs then pull apart with 2 forks.
1 head cabbage, diced or sliced
2 TBSP minced onion
1/4 c diced or shredded carrots
In separate bowl:
1/3 c sugar
1/2 tsp salt
1/3 tsp pepper
1/4 c milk
1/2 c mayo
1/4 c buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice
Mix VERY WELL then drizzle over cabbage mix and toss to coat.
Serve pork on warmed corn tortillas with slaw, sliced AVOCADO and lime juice.
Enjoy!! THis is sooo good.
Eat the left over pork on french rolls the next day or so.