Ingredients
- 2 pound shoulder roast or pork butt roast
- 1 pound large onion, quartered
- 2 pound to 3 serrano or jalapeno peppers, diced
- 6 pound garlic gloves, minced
- 2 1/2 teaspoon salt
- 2 1/2 teaspoon cumin
- 2 teaspoon 1/2 teapoons corriander
- 2 1/2 teaspoon oregano
- 1 cup chicken broth or water
Preparation
Baking Directions:
Trim fat off meat, then add liquid and rest of the ingredients into a slow cooker.
Cover and cook on low for 8 to 10 hours.
Remove meat from the liquid and shred with your fork when cooled.
To build the tacos: Place shredded pork in a tortilla and top with crema, cilantro and cotija cheese.
Squeeze fresh lime juice on each taco and enjoy!
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