***The perfect pork to use for tacos! Would be super tasty with some guacamole and a tortilla!***
Ingredients:
3-4 lb pork shoulder roast,
15 oz bottle green taco sauce,
4 cloves minced garlic,
1/2 sliced sweet onion
1 TBSP chili powder,
2 tsp dried oregano,
2 tsp cumin,
2 tsp salt,
1/2 tsp cayenne pepper,
1 cup beef broth (or water),
1/2 cup milk (DO NOT ADD TO THE CROCK POT),
Cut the roast into 3-4 large pieces. Pierce the meat all over with a knife. Place in a greased crock pot.
Stir together taco sauce, garlic, onion, chilic powder, oregano, cumin, salt, cayenne, and broth/water. Pour over pork, turning pork pieces to coat each one.
Cover the crock pot and cook on low for 8-10 hours.
Remove meat pieces from cooking liquid and shred. Place shredded meat on a cookie sheet lined with tin foil that has been sprayed with vegetable oil.
Pour 1/2 cup of the cooking liquid and 1/2 cup of milk over the pork.
Bake in a 275 degree oven for about 45 minutes or until the edges are browned and crispy.
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