Dry Rubbed Pork Tacos

Approximately 4 lbs. of your favorite pork roast (I buy whatever happens to be on sale.)
2 limes
Don Julio corn tortillas
2-3 Tbs. dry rub (recipe follows)
Optional: cheese, tomatoes, salsa, beans, guacamole, sour cream, etc.

Dry Rub
2 tsp. garlic powder
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
¾ tsp. salt
½ tsp. pepper
¾ tsp. cayenne
1 Tbs. chili powder
Mix spices together and store in an airtight container. This dry rub recipe will be enough for multiple uses.

In a skillet, brown pork roast in a little oil. (This step can be skipped, if you don’t have time). Cut one lime, squeeze juice, and rub on roast. Rub 2 Tbs. of dry rub over entire roast. Place roast in crock pot on high for 6 hours or on low all day. Remove roast from crock pot, reserving the juice in the crock pot. Shred the meat. Pour ¼ - ½ cup of leftover juice in crock pot over the shredded meat, just enough to moisten, not to make soggy. Add 1 – 3 tsp. dry rub to meat, depending on your taste. Heat corn tortillas over stove top or in the microwave. Cut lime into quarters. Place meat in tortilla, squeeze lime juice on top. Serve ‘as is’ or add favorite toppings.

Freeze the remainder of the meat for another taco night!

Tasty Variations:
Pork quesadillas