Categories: Slow Cooker
Ingredients
- 3-4 pounds pork shoulder roast
- 15 ounces green taco sauce
- 4 cloves garlic
- minced
- 1/2 sweet onion
- sliced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 1/2 teaspoons cayenne pepper
- or to taste
- 1 cup water
- 1/2 cup milk
- (Do not add to crockpot.)
- 10-12 small tortillas
- (Corn and whole wheat blend tortillas are my current fav.)
Directions
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Cut roast into 3-4 large pieces. Pierce meat all over with a knife.
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Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.
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Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.
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When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)
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Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.
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Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.