1 Pork Shoulder Roast - (3 lbs boneless)
8 Cloves Garlic – minced
2 tsp Ground Coriander
2 tsp Dried Oregano
1 tsp Onion Powder
½ tsp Salt
½ tsp Ground Black Pepper
½ tsp Ground Red Pepper
½-1 cup Beef Broth
Corn Tortillas
Rub the spices into the meat. Place the meat in the crockpot. Add beef broth and cook on high for 6-8 hrs. Remove the meat from the crock pot and shred with two forks. Remove excess fat from the broth with a spoon. Pour the broth into a container. And the meat back to the crock pot and add the broth back to the meat until it is moist and heated through but not soupy.
Next fry the corn tortillas in vegetable oil.
To serve place pork, salsa, shredded lettuce, jack or pepper jack cheese, sliced olives, avocado, and sour cream (if desired) in a corn tortilla.
3 comments:
becky--i'm so pumped for this! gosh, i guess i'm pumped for everything. but tell me what you think would happen if i didn't fry the tortillas? would they be as good?
Erin, I just saw your comment. Sorry it took me so long. If you aren't going to fry the tortillas I would probably use flour tortillas instead. They are not quite as good but definitely better for you. Enjoy!
this was so easy and super good. we used 1 t of black pepper instead of the black and red, but i'm sad we did. (i didn't realize my mom had the red, otherwise i would have.) it would have added some good spice. but still really tasty!
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