Family Favorites - Pork Tacos

Pork Tacos- MaryJean Cory

• 3 lb. Pork roast, fat removed as much as possible. (If using more than 3 lb. roast, double the remaining ingredients)
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (10 oz.) can green enchilada sauce
• 1 (4 oz) can diced green chilies
• 1 (14 oz) can diced tomatoes with chilies
• 2 chicken bouillon cubes
• 1/2 tsp. Cumin
• 1/2 tsp. Oregano
• 1/4 tsp. Pepper

In a large heavy pot, over medium heat, brown meat. Add onions and garlic and saute for a few minutes. Place in crockpot. Stir in the rest of the ingredients and cook on low for 6-7 hours.

One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, turned off, with the lid on to keep warm.)

Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. Mix thickened sauce into the shredded meat and serve in warm tortillas. ( I use the ones you cook yourself.)

Topping of your choice: Cheese (monterey jack, or monterey pepperjack works well), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avocado, olives and salsa.