3 to 4 pound pork shoulder, trimmed of fat
2 tablespoons olive oil
1 cup onion, chopped
1 14 1/2-oz can tomatoes, diced
2 4-oz cans green chiles, diced
2 teaspoons ground cumin
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.
Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.
Add 1 cup water. Cook on low for 6 to 8 hours, until tender
Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.
Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.
Makes 8 servings
Salsa Verde is made from tomatillos and compliments the shredded pork. Green taco sauce can also be used. Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.