- 4 lb Pork Shoulder (aka “Boston Butt”)
- ½ Cup Apple Cider Vinegar
- ¼ Cup Kinder’s Carne Asada Rub (or your favorite Chili Lime style pre-made spice rub)
- 1 Lime
- Cilantro, chopped
- ½ Onion, chopped
- Corn Tortillas (taco size)
- Pat the pork dry with paper towels. Season generously on all sides and pat the seasoning into the pork.
- Pour vinegar into slow cooker then carefully lower the pork on top. Cover and cook on low for 8 hours.
- Check internal temperature and make sure it is at least 165 degrees. Remove the pork onto a foil lined cutting board (with grooves to keep juices from making a mess). Cover with foil and allow to rest for at least 20 minutes. Meat will be very tender and should shred easily with forks after resting.
- Assemble tacos with cilantro, onion and a squeeze of lime juice.