Spicy Pulled Pork Tacos with Black Bean and Avocado Salsa

This recipe I got from The Pioneer Woman. She has some really good recipes. They aren't always the most healthy, but they are good! I took her Spicy Shredded Pork recipe and made a few minor adjustments. (I more or less added topping and made it into legit tacos.)

Spicy Pulled Pork Tacos

5 pound pork shoulder or pork butt
1 whole onion, cut into quarters
1 tablespoon chili powder
1 teaspoon chipotle powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon oregano
2 teaspoons cumin
1-2 tablespoons salt, to taste
pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine vinegar (I use apple cider vinegar since I don't have white wine vinegar)
8" flour or corn tortillas
black bean and avocado salsa (recipe to follow)
sour cream
rice
grated cheese

In a food processor, combine onion, chili powder, chipotle, sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pule until totally combined.

Place pork in a slow cooker and pour mixture over top. Rub mixture into pork, both sides. Cook on low for 6-8 hours or high for 4-6 hours. Shred meat and return to slow cooker with the juices. Keep warm.

Serve pork on tortillas with sour cream, cheese, rice and black bean and avocado salsa.

Black Bean and Avocado Salsa

6 Roma tomatoes, diced
2-3 avocados, diced
1 can white sweet corn (save drained juice and set aside)
1 (16 oz) can black beans, drained and rinsed
2-3 green onions, chopped

Mix all of the above ingredients together. Save juice from corn for dressing.

Dressing:
1 dry package Good Seasons Italian salad dressing mix
1/4 cup saved corn juice (add additional water if needed to make 1/4 cup)
2 tablespoons oil
1/4 cup white vinegar

Mix all ingredients together and pour over first mixture. Refrigerate until ready to serve.

The salsa is my sister-in-law, Jamie's, recipe. She is where I got all my amazing dessert recipes from that are on my blog. She just has good recipes all around.