This is what the sauce looks like before you add the meat. The cocoa powder makes it a dark brownish color. I love that you just mix it all up in the crock pot and you don't even have to brown the meat. Couldn't be easier!
This is the roast covered in the sauce, ready to cook all day.
Real Simple Magazine
2 c store-bought salsa, plus more for serving
2 TBSP chili powder
2 TBSP dried oregano
2 TBSP unsweetened cocoa powder
1 2 1/2 - 3 1/2 lb boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas (I used uncooked flour tortillas and cooked them right before eating)
1/2 c fresh cilantro sprigs, chopped
3/4 c sour cream
Limes, cut into wedges
In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.
Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.