Pork Tacos with Fresh Tomato Salsa

Ingredients:

• 1 boneless pork shoulder roast
• 1 tablespoon chile powder
• 1 tablespoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon granulated sugar
• 1 and 1/2 tsp. salt
• 2 tablespoons oil
• 1/4 cup apple cider vinegar
• 4 oregano seasoning
• 1 cup chopped tomato (about 1 large)
• 1/4 cup chopped red onion (from 1 small onion)
• 1 tablespoon fresh lime juice (from 1 lime)
• 1 jalapeño chile, seeded and finely chopped (about 2 Tbsp.)
• 12 (6-inch) flour tortillas
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro

Instructions:

• Cut pork shoulder into 2 pieces. Combine chile powder, black pepper, cumin, cloves, sugar, and 1 tablespoon of the salt in a small bowl. Sprinkle mixture over all sides of pork pieces. Heat oil in a large cast-iron skillet over high. Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side. Place pork in a 5- to 6-quart Crock-Pot slow cooker; add vinegar and oregano.
• Cover and cook on LOW until pork falls apart easily when shredded with a fork, 8 to 10 hours.
• Stir together tomato, red onion, lime juice, jalapeño, and remaining 1/2 teaspoon salt in a bowl. Chill at least 2 hours or up to 24.
• Heat tortillas according to package directions. Shred pork in slow cooker with 2 forks; stir in paprika and cayenne. Serve pork on tortillas topped with salsa and cilantro.