4 lb pork shoulder
4 diced jalapenos
4 cloves garlic minced
1 sweet onion sliced thin
2 cups chicken stock

Dry Rub

1/4 cup chili powder
1 tsp dried oregano
1/4 cup cumin
1 tsp garlic powder
1 tsp paprika
i/2 tsp cayenne pepper
1 tsp salt

Pico de Gallo

6 tomatoes chopped
1 onion finely chopped
2 jalepenos seeded and chopped
juice of 3 limes
1 tbsp salt
1/4 tsp black pepper

Combine and refrigerate at least 4 hours.

Wash shoulder and pat dry. Cover with sea salt and pepper Combine dry rub ingredients and sprinkly liberally on all open areas.

Slice onions thin and put in bottom of crock pot. Add roast and chicken stock ( 1/2 container) add garlic and jalapenos. Cover and cook on high for 2 hours and low for 10 hours.

On a flat griddle, spray with non stick spray and heat flour tortillas. Serve with pico de gallo, sour cream, and cheese.

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