Categories: Mexican

Ingredients

• 1/2 cup salsa
• 3 bay leaves
• 1 tbsp. salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp pepper
• 1 1/2 tsp garlic powder
• 4 whole cloves
• 1 1/4 cups water
• 2 medium onions, chopped
• 6-7 lb. bone-in pork shoulder
• 24 corn tortillas or taco shells, warmed
• Optional toppings: shredded cheese, sour cream and chopped tomato, onion and cilantro

Directions

1. In a small bowl mix first 9 ingredients. Place onions in a slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.

2. Remove roast; remove and discard bone. When cool enough to handle, shred pork with two forks. Serve in tortillas with toppings as desired.

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