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