Chile-Lime Tacos

Spice Rub:
1 tsp cumin
1 tsp dried oregano
2 tsp chile powder (New Mexico, California or ancho is best)
1/8 tsp allspice
2 tsp salt
1 tsp black pepper

1 boneless chuck or rump roast

Sauce:
1 Tbs olive oil
1 onion, thinly sliced
2 Tbs minced garlic
3 Tbs chili powder
1 Tbs tomato paste
1.5 Tbs dried oregano (or 3 Tbs fresh)
1 can diced chiles or 1 fresh jalapeno, chopped
1/2 cup pineapple juice
1/4 cup lime juice
1 cup chicken broth
1 bunch cilantro stems (save leaves for garnish)

Tacos:
tortillas
diced avocado
diced pineapple
cilantro leaves
diced tomato
lime wedges
sour cream
cheese
salsa

Mix the spice rub in a bowl and rub all over the roast. Place in a slow-cooker. Mix sauce ingredients and por into the slow-cooker, cover and cook on low for 8-10 hours or on high for 5-6 hours, or until tender.

Remove the meat, break into pieces or shred with a fork. Serve with tortillas and garnishes. Serves 4.

Optional sauce: Strain cooking liquid and pour into a sauce pan. Bring to a boil and cook until thickened.