- 2 Pounds very lean, boneless pork loin roast
- 1 Tablespoon chile powder
- 21/4 Teaspoons ground cumin
- 11/4 Teaspoons crushed oregano leaves
- 11/4 Teaspoons ground cinnamon
- 11/4 Teaspoons salt
- 1 can (28 ounces) crushed tomatoes
- 1/3 Cup fresh lime juice
- 2 medium chopped onions, divided
- 3 cloves garlic, minced and divided
- 11/2 Cups California raisins
- 5 dried ancho peppers; stems and seeds removed, torn into strips
- 12 taco-size tortillas
- Avocado slices and cilantro; for garnish
Trim fat from pork and cut into 2-inch cubes. Stir seasonings together in small bowl; sprinkle over pork, turning to coat all sides. Heat tomatoes, lime juice, 1 onion and 1 clove garlic in large slow cooker; top with pork and raisins. Cover and cook on high for 5 hours or on low for 10 hours.
Remove pork with a slotted spoon to large bowl; keep warm. Pour juices from slow cooker into medium saucepan. Add remaining onion, garlic and dried peppers. Bring to boil; reduce heat and simmer for 20 minutes, stirring occasionally. Let cool slightly; then, purée in blender or food processor. Shred pork using 2 forks and stir in half the sauce. Divide and spoon onto tortillas; garnish with avocado, cilantro and remaining sauce.