1 tsp salt
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp garlic powder
Pinch of crushed red pepper
Pinch of cayenne pepper (optional--to taste for spiciness)
1 onion, sliced
2 1/2 lbs pork roast or tenderloin\
1 cup water
Soft shells
Sour cream
Pico de gallo
Shredded cheese

1 tsp salt 1/2 tsp oregano 1/2 tsp ground cumin 1/2 tsp coriander 1/2 tsp paprika 1/4 tsp garlic powder 1 onion, sliced 2 1/2 lbs pork roast or tenderloin\ 1 cup water

To prepare the rub, combine salt, oregano, cumin, coriander, paprika, garlic powder, crushed red pepper and cayenne pepper in a small bowl and stir well. Place the pork in a large bag and apply the rub. Let it sit for a minimum of an hour and as long as overnight.

Place the onion slices in the bottom of the slow cooker. Set the pork on top, pour the water over it, and let it cook on low for 6-8 hours or high for 3-4 hours (slow is better).

When done, take out the meat but leave the onions and liquid in the slow cooker. Pull the meat apart with a fork, and return the meat to the cooker, stirring it in with the liquid and onions. Serve on soft shells with desired toppings.