Coffee Rub Carnita Street Tacos

Ingredients

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

• 4 tablespoons Door County Cinnamon Hazelnut Coffee (not brewed)
• 3/4 teaspoons ground allspice
• 1/4 teaspoon ground chipotle pepper
• 1 tablespoon garlic powder
• 1 teaspoon pink Himalayan salt
• 1 1/2 teaspoons paprika
• 2 tablespoons brown sugar
• 7-9 pound pork shoulder roast
• 1 1/2 cups lemon lime soda
• 20 - 6 inch flour tortillas
• 1 bunch fresh cilantro
• 1 cup diced red onion
• 1 large tomato diced
• 1 teaspoon lime juice
• 1 1/2 cups diced mangos

Instructions

1. Using a food processor or a small food chopper blend the coffee, spices, salt and brown sugar together for about 20 second or until ground very fine.
2. Rinse the meat and then spread the spice rub over the entire roast.
3. Place the roast in a large crockpot, cover and put in the refrigerator overnight or at least two hours.
4. Turn the crockpot to low heat and cook for 8 hours or until meat is very tender and falls apart.
5. Remove meat and shred. Drain off liquid reserving 1 1/4 cups.
6. Return meat and reserved liquid to the crockpot keeping warm until ready to serve.
7. Finely chop the cilantro, then add the remaining ingredients and toss. Place generous amount of meat in a warmed tortilla and top with the fresh salsa.