HAND SHREDDED MEXICAN PORK

By gaster16

Ingredients

• 1 3-lb. boneless pork roast
• 1-2 tablespoons cooking oil
• 2 large onions, chopped
• 4 garlic cloves, minced
• 1 - 16 oz. can tomatoes, cut up
• 3 jalapeno peppers, seeded and finely chopped
• 3 bay leaves
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crushed
• 12-14 flour tortillas

Preparation

Step 1

In four quart dutch oven brown pork, several pieces at a time in hot oil over medium-high heat. Transfer with slotted spoon to a bowl, repeat until all of the pork is browned. Reduce heat to medium.

In saucepan cook onions and garlic about 5 minutes or until tender. Drain off fat. Stir in undrained tomatoes, chopped jalapenos, bay leaves, chili powder, cumin, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork. Bake covered in 325 degree oven about 2 hours or until pork is very tender when pierced with fork. Remove pork with a slotted spoon, cool. Reserve cooking liquid. Skim off fat and discard bay leaves. Shred pork. Return shredded pork to cooking liquid. Heat through.