This recipe calls for both slow cooking the roast as well as frying before serving.
Ingredients
- Pork shoulder roast
- Onion and Garlic powder
- Jalapenos
- Green Onions
Directions
- Place a pork shoulder roast in a crock pot, cover roast completely with water.
- Sprinkle onion & garlic powder into crock pot.
- Cook for 6 to 8 hours on high, or 8 to 10 hours on low.
- If frying at a later time, refrigerate roast with some of the cooking water.
- When ready to make tacos, shred the meat.
- Chop up as much jalapenos and green onions as desired.
- In a large frying pan add some oil. When the oil is hot but not burning add the meat and fry.
- Add some of the cooking water as needed to fry pan to keep the meat moist.
- In the last 5 or so minutes of cooking the meat, add the jalapenos and onions to meat.
- Meat should come out crispy but still moist
- Serve on tortillas (preferably soft corn tortillas) with choice of condiments (salsa, cheese, onions, etc)