Ingredients:
2 Pounds Pork Loin Roast Or Butt
8-10 Flour Or Corn Tortillas
1 Cup Shredded Pepper Jack Cheese
1 Beef Bouillon Cube
1 Tablespoon Dried Onion Powder
1 1/2 Tablespoons Cumin Seeds, Toasted
1/4 Tablespoon Red Pepper Flakes
1/3 Teaspoon Cayenne Pepper
1/2 Teaspoon Chile Powder
3 Garlic Cloves, Minced
1 Teaspoon Hot Paprika
1 Teaspoon Fresh Ground Oregano
1/2 Teaspoon Onion Powder
1/2 Teaspoon Table Salt
1/2 Teaspoon Fresh Cracked Pepper Medley
2 Cups Cold Water
1 Tablespoon Vinegar
Onion, Chopped [Optional]
Hot Sauce [Optional]
Shredded Lettuce [Optional]
Sour Cream [Optional]
Information:
Serving Size 6
375 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
First thing you do is trim off the extra fat from your pork. Now in a small mixing bowl add all the dry ingredients and mix well. Now rub the pork with the mixture until its well coated all around. Place dry rubbed pork in a 4 quart or larger slow cooker and add enough water until the pork is almost half way submerged also add the vinegar and rest of dry ingredients. Let cook covered for at least 7 hours, or until pork is easily shredded with fingers or fork. Discard any extra fat from the slow cooker and place shredded pork along with half the liquid from the slow cooker in a skillet or large saucepan. Simmer the pork on low heat until most of the liquid had evaporated. Now place shredded pork in the warm tortillas and top with your favorite toppings.
