• 4 pounds pork shoulder (trimmed of fat)
  • 2 tablespoons olive oil
  • 1 cup onion (chopped)
  • 14 1/2 ounces tomatoes (diced)
  • 8 ounces green chiles (diced)
  • 2 teaspoons ground cumin
  • corn tortillas
  • salsa verde
  • avocados (Slcied)
  • sour cream


  1. Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.
  2. Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.
  3. Add 1 cup water. Cook on low for 6 to 8 hours, until tender
  4. Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.
  5. Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.
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