
Ingredients
- 1 large yellow onion, diced
- 3 - 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 1/2 cup diced roasted green chile
- 4 pound pork, roast
- 8 cup chicken stock
- 2 tablespoon dried oregano
- salt
- diced tomatoes
Instructions
- Heat olive oil in a saute pan over medium high heat.
- Add onions and garlic and saute until soft, approximately 5 minutes.
- Add green chile and saute for 3-4 minutes more until chile is heated through.
- Remove from heat.
- Trim excess fat from pork roast and season with salt & pepper.
- Place pork roast in a large slow cooker (5-6 quarts).
- Cover roast with onion mixture.
- Add chicken broth to cover roast entirely.
- Add oregano and optional tomatoes/tomatillos.
- Cover pot and cook for 6-8 hours on medium-low.
- At end of cook time, remove roast from slow cooker.
- Let cool for a few minutes.
- Roast should easily break into a few manageable chunks.
- Trim fat and shred meat into bite size pieces using 2 forks.
- Skim excess fat from cooked broth.
- Add shredded meat back to slow cooker.
- Heat on medium until meat is warmed through.
- Season with salt and pepper to taste.
- Serve in bowls with warm corn tortillas and avocado slices on the side.