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If you want an interesting taste on taco filling try this pulled pork recipe!

Ingredients:

2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
1 (2½-pound) boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
½ cup fresh cilantro sprigs
¾ cup sour cream
1 lime, cut into wedges

Directions: In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. Twenty minutes before serving, heat oven to 350 degrees Fahrenheit. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using two forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.