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Ingredients
- Suggested Optional Toppings:
- 3 to 4 lb boneless pork shoulder roast (may still be frozen)
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 pint salsa verde (I used some of this recipe which I had in the freezer)
- 1 can or 1 bag of dehydrated refried beans prepared
- fresh cooked white rice
- 18 tortillas of your choice (I suggest quinoa or corn)
- shredded lettuce
- chopped tomato
- avocado or guacamole
- salsa verde
- dairy free sour cream
Preparation
Step 1
Season the pork roast with the garlic salt and pepper.
In a 6 quart slow cooker/crock pot place the pork roast fat side up.
Pour 1 pint of salsa verde over the roast.
If your roast is still frozen, cook on high for 6 to 8 hours until the roast shreds easily with two forks.
If your roast is thawed, cook on high for 4 hours and then low for 2 to 4 hours longer until the roast shreds easily with two forks.
When you are ready to serve; shred the pork roast, heat the refried beans, cook the rice, and prepare the toppings.
To serve layer refried beans and rice if desired into the tortilla then top with the pulled pork and toppings as desired.