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.