Pico De Gallo/Guacamole and Spicy Shredded Pork

I was craving Mexican since that's where my siblings spent all of last week so I will post these yummy recipes for you. Both recipes come from The Pioneer Woman.

 PICO DE GALLO:

     5 whole Plum (roma) Tomatoes
     ½ whole Large (or 1 Small) Onion
     3 whole Jalapeno Peppers (I used 1, they are just too spicy for me)
     Cilantro
     Lime Juice
     Salt To Taste

 GUACAMOLE:
     3 whole Avacados
     Pico De Gallo
     Lime Juice
     Salt To Taste

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape them out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

    Next we made Spicy Shredded Pork to make soft tacos with.
     Ingredients
     4 pounds (up To 7 Pounds) Pork Shoulder (you can use pork tenderloin, if you can't find a shoulder)
     1 teaspoon Dried Oregano
     1 teaspoon Ground Cumin
     1 teaspoon Chili Powder
     1 Tablespoon (to 2 Tablespoons) Salt
     Pepper To Taste
     3 cloves (to 4 Cloves) Garlic
     1 Tablespoon (to 2 Tablespoons) Olive Oil
     2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
     ¼ cups Brown Sugar
     1 whole Onion
     Lime Wedges

Preparation Instructions
Rinse and pat dry the pork shoulder.To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Then place the pork into your slow cooker with 1-2 cups of water. Cover tightly and roast pork on low for approx. 8 hours. When it’s done let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa...

It made a ton so invite some friends or bring it for lunch!