You need to plan a day ahead on this one… not that it’s overly complicated, you just need that time to get the pork right.
12-14 hours in advance: Dry rub a pork loin roast (salt, pepper, garlic powder, onion powder, cumin, ground corriander, dried thyme, paprika) Drop it into a plastic baggie and add a little olive oil and apple cider vinegar to the bag. Seal it up and refrigerate until ready to use.
Set up your slow cooker. Add a little apple cider vinegar to the bottom. Quarter an onion and drop it in. Place the pork on top. Add salt and a little olive oil. Cover and slow cook on low for 8 hours. Shred the pork using two forks.
Make some rice (can be a side dish or throw it right into your taco).
Use small corn tortillas (you can use flour, but the corn ones add great texture and flavor). When ready to serve, heat them on a skillet and add cheese so it melts. Build your tacos with rice, shredded pork, and then red or green sauce.
Green (Verde) – green chiles, tomatillos, salt, white vinegar, any green herbs. You can take a shortcut and pick up a high-quality jarred salsa.
Red (Rojo) – I opted for Romesco sauce here. You could also go with a red jarred salsa or make your own salsa. Romesco is a puree of roasted red peppers, sherry vinegar, olive oil, salt, pepper, almonds, and some bread to thicken it up.