INGREDIENTS:
• 1 pork roast, a pork shoulder or butt, about 4 pounds
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium cloves garlic, minced
• 1/2 cup water
• 4 to 6 flour tortillas
• shredded Monterey Jack cheese, optional
• 1 pork roast, a pork shoulder or butt, about 4 pounds
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium cloves garlic, minced
• 1/2 cup water
• 4 to 6 flour tortillas
• shredded Monterey Jack cheese, optional
TOPPING SUGGESTIONS:
• chopped seeded tomato
• diced onion
• shredded lettuce
• sour cream
• guacamole
• shredded cheese
• sliced ripe olives
• chopped seeded tomato
• diced onion
• shredded lettuce
• sour cream
• guacamole
• shredded cheese
• sliced ripe olives
PREPARATION:
- Place the pork roast in a crockpot sprayed with nonstick cooking spray.
- Sprinkle with salt, pepper, then add minced garlic and water.
- Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender.
- Lift pork out of the slow cooker with a slotted spoon.
- Shred and serve with warmed flour tortillas, with dishes of shredded cheese and your choice of topping ingredients at the table.
- This spicy shredded pork recipe serves 4 to 6.
