I don’t know about you guys, but I absolutely love Mexican food. Usually, the meals are incredibly simple to make and inexpensive. If you’re like me, then you will love this recipe too. I like to serve it with a side of rice and a zesty house salad and homemade salad dressing. Yum!
- 1 3-lb. boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large onion, quartered $
- 3 cloves garlic
First, you should sprinkle salt, chili powder, cumin and oregano on the pork shoulder. Place the shoulder in a crock pot along with the onion and garlic. Cover and cook the meat on low until it is tender enough to fall apart. It should take about 6 hours. Shred the pork and serve hot.