Mexicali Shredded Pork

**This is a recipe from my friend Jen. We have been cooking it for a few years now. You can use corn tortillas and make tacos too, although in this picture we just used flour tortillas to make burritos. I added sliced bell peppers and red peppers to mine also. If you read the directions, I followed the crock pot cooking.**

Mexicali Shredded Pork

2 1/2 to 3 lb. pork shoulder roast (weight after
trimmed of fat)
1 Tbsp. oil
1 medium onion, chopped
2 pkgs. taco seasoning mix
1 (14.5 oz.) can Mexican style diced tomatoes
1 (4 oz.) can diced green chilies
Tortillas, shredded jack or cheddar cheese,
green onions, tomatoes, sour cream, salsa, avocado

Prep time: 15 min. Cook time: 1 hour 30 min.

Cut pork into 1 1/2 inch chunks. In a large skillet sear
in hot oil until browned on all sides. Add onion, taco
seasoning mix, tomatoes and chilies; stir well.
Cover and simmer over low heat for 1 hour and
15 minutes. Remove cover and cook 15 minutes
more or until liquid has reduced and sauce is
thick. Shred meat with two forks. Spoon filling
into tortillas (corn or flour) and top with desired
fillings.

I’ve also cooked meat in crock pot for
4-6 hours and that works as well. Add to the
crock pot after you have seared the meat and
added all the other ingredients to the skillet.

Makes: 8-10 servings