1 onion chopped
2 garlic cloves minced
2-3 lb. pork roast
16 oz. jar salsa verde
4 oz. can diced green chiles
19 oz. can green enchilada sauce
1 tsp. oregano
1 Tbsp. hot sauce
1 tsp. cumin
salt and pepper
Put pork roast in crock pot. Add all other ingredients. Cook on high for 6 hours or low for 8 hours. Shred pork roast. Stir all together and serve on tortillas. Garnish with sour cream, tomatoes, and lettuce.
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