The Farmer Family Cookbook

< Picture 1 of 1 >

Ingredients

• 50.25 lbs boneless pork roast, trim fat
• 20.1 yellow onions, sliced
• 50.25 cloves garlic, finely minced
• 10.05 (15 oz) can green enchilada sauce
• 20.1 (4 oz) cans diced green chiles
• 20.1 (14 oz) cans diced tomatoes with green chiles
• 10.05 cube beef bouillon
• 10.05 tsp ground cumin
• 10.05 tsp dried oregano
• 20.1 tbsp oil
• Salt and pepper

Steps

1. Cut roast into 3 or 4 large sections. Season pork generously with salt and pepper. Heat oil in a large pot and brown pork on all sides. Add onions and garlic and cook for 2 minutes. Transfer to slow cooker and add remaining ingredients. Cook on low for 8-9 hours.
2. Once cooked, remove roast and shred into bite sized pieces and set aside. Pour the remaining liquid mixture from slow cooker to a large saucepan. Bring mixture to a strong boil and simmer for 20-30 minutes, stirring often, until mixture has thickened. Add pork and serve with warm tortillas.