Shredded Pork Tacos With Jalapeno Cilantro Sauce - cooking recipe

Ingredients

Pork
4 lbs pork shoulder
3 cups water
1 onion, chopped
7 garlic cloves
3 scallions, chopped
1/2 cup red bell pepper, chopped
1/2 cup green pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon chili powder
salt and pepper
Jalapeno Cilantro Sauce
1 cup creme fraiche (or crema fresca)
2 tablespoons mayonnaise
1 jalapeno pepper
1 cup cilantro, fresh
1 lime, juice of
1/4 teaspoon ground cumin
salt and pepper
corn tortilla
1 cup cabbage, sliced
1/2 cup queso fresco
1 red onion, sliced thinly
cilantro, fresh

Preparation

Puree the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
Make the salsa and assemble the tacos.
In a blender, mix the jalapeno, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeno sauce and top with the sliced red onion.
Garnish with the cilantro and queso fresco and serve immediately.