Pork Tacos with Sweet Potato Mash

Serves 6

The slow cooker is the ideal tool for cooking what is essentially carnitas—braised Mexican-style pork shoulder. Long, moist cooking turns what starts out as a tough cut into fork-tender meat that is easily shredded for use in tacos.

Prep: 20 minutes

Slow Cook: 8 hours (low) or 4 hours (high)

Total: 8 hours 25 minutes

• FOR THE PORK
• 2 teaspoons cumin seeds, toasted (see Tip below)
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 1½ teaspoons coarse salt
• 2 pounds boneless pork shoulder roast, cut into 3 pieces
• 1 orange, cut into quarters
• 1 medium yellow onion, cut into wedges

• FOR THE SWEET POTATO MASH
• 1 tablespoon extra-virgin olive oil
• ¼ cup minced onion
• 1 clove garlic, minced
• 1 teaspoon cumin seeds, toasted
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• 1 can (15 ounces) Whole30-compliant sweet potato puree
• Butterhead lettuce leaves
• Snipped fresh cilantro
• Lime wedges
• Quick-Toasted Cumin and Pineapple Taco Sauce, optional

MAKE THE PORK: In a small bowl, combine the cumin seeds, oregano, cayenne, and salt. Sprinkle the rub all over the pork and rub it in with your fingers. Place the meat in a 3½- or 4-quart slow cooker. Squeeze the orange quarters over the meat then add them to the slow cooker. Place the onion wedges on top of the meat. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove the meat from the slow cooker; discard the cooking liquid. Cool the meat slightly then use two forks to shred.

MAKE THE SWEET POTATO MASH: Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, for about 1 minute. Add the cumin seeds, paprika, and salt, and then the sweet potato puree. Cook, stirring, until heated through, 1 to 2 minutes.

For each taco, place some of the sweet potato mash on a lettuce leaf. Top with the shredded pork and cilantro. Serve with lime wedges and, if desired, the taco sauce.

TIP To toast cumin seeds, heat in a dry skillet over medium heat until fragrant and lightly browned, about 2 minutes.