• 2 1/2 pounds pork shoulder or pork butt
• 1 tablespoon Iberia Lemon Juice
• 2 teaspoons salt
• 2 teaspoons ground cumin
• ½ tablespoon chili powder
• 1 teaspoon Iberia Garlic Powder
• 1 teaspoon Iberia dried oregano
• 1 teaspoon Iberia onion powder
• 1/2 teaspoon Ground black pepper
• 2 tablespoon Iberia Olive Oil
• 4” or 6” flour tortillas use corn tortillas for Gluten-Free option
• 1 cup 1chicken, beef, or vegetable broth For Instant pot only:
• optional Cilantro
• Limes

????Slow Cooker Instructions Trim the fat and cut the pork shoulder into 4-inch cubes. Place in the slow cooker.Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper, and olive oil. Toss to coat.Cook on high heat for about 4 hours or on low heat for approximately 7-8 hours. Once the pork is tender, shred the meat by pulling it apart with two forks.Add freshly chopped cilantro if desired and assemble tacos on warmed tortillas. Serve immediately.-------------------------- ????Instant Pot InstructionsTrim the fat and cut the pork shoulder into 4-inch cubes. Place in the Instant Pot or Express Pressure Cooker.Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper, olive oil, and 1 cup of broth. Toss to coat.Lock the lid and set the steam release vent to the sealing position. Set the timer on high pressure for 40 minutes.Once finished cooking, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.Open the lid and shred the meat with two forks. Add freshly chopped cilantro if desired and assemble tacos on warmed tortillas. Serve immediately.