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Ingredients
- 3 pounds pork roast
- 1.5 cups beef broth
- 1 cups salsa verde
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 teaspoons garlic, minced
- 1 teaspoons cumin
- 1 Tablespoons chili powder
- 12 flour tortillas
Preparation
Step 1
Place all ingredients in slow cooker. Cook on low for 6-8 hours. Remove pork from slow cooker and shred. Serve in tortillas and top with favorite taco toppings.
Freezing Directions:
Divide all ingredients except tortillas into indicated number of freezer bags. Label and freeze. To serve: thaw in fridge. Pour contents of bag into slow cooker and cook on low for 6-8 hours. Remove pork from slow cooker and shred. Serve in tortillas and top with favorite taco toppings.