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Description: Great in tacos with tomatillo salsa and red bell pepper.
Yield: 6 servings

Qty Unit Ingredient
2 lb Pork Shoulder
2 tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
pinch Mexican Oregano
1/2 Onion (cut into four chunks)
2 cloves Garlic (crushed)


  1. Cut pork into cubes (1 to 2 inches)
  2. Season pork with salt, black pepper, garlic powder, and dried oregano
  3. Place pork in slow cooker, place onions on top of pork
  4. Cook for 6 hours on low
  5. During the last hour, toss in crushed garlic
  6. Remove pork from slow cooker with a slotted spoon (leaving onion and garlic)
  7. Shred pork with a fork
  8. Serve on tortillas with bell pepper, sour cream, cheese, and tomatillo salsa

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Copyright 2005-2009, Kevin Worcester