3-1/2 lb (1.6 kg) boneless pork shoulder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 cup (250 mL) chicken stock
1 cup (250 mL) frozen corn
1 cup (250 mL) salsa
2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) minced fresh coriander or parsley
16 taco shells
2 cups (500 mL) chopped iceberg lettuce
1 cup (250 mL) chopped tomatoes
1 cup (250 mL) shredded Cheddar cheese
1/4 cup (50 mL) light sour cream
Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.
Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.
Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.
Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander. Serve in bowl along with basket of taco shells for everyone to spoon mixture into.
Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.