Shredded Pork Tacos with Jalapeño-Cilantro Sauce

Ingredients

• 1 cup cabbage sliced
• 0.3 teaspoon chile powder 
• 6 servings corn tortillas 
• 1 cup crème fraîche 
• 1 cup cilantro leaves fresh
• 6 servings cilantro leaves fresh
• 7  garlic cloves 
• 0.5 cup bell pepper green chopped
• 0.3 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 1  jalapeno 
• 1  juice of lime 
• 2 tablespoon mayonnaise 
• 1  onion chopped
• 4 pounds boston butt pork shoulder 
• 0.5 cup queso fresco 
• 0.5 cup bell pepper red chopped
• 1  onion red thinly sliced
• 6 servings salt and pepper 
• 3  scallion chopped
• 3 cups water 

Equipment

• bowl
• blender
• slow cooker

Directions

1. Pure the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
2. Put the pork in the slow cooker.
3. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
4. 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 jalapeo, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.Divide the pork and cabbage evenly among the tortillas.
5. Drizzle with the jalapeo sauce and top with the sliced red onion.
6. Garnish with the cilantro and queso fresco and serve immediately.