Border-Style Shredded Pork
Serves 12
Published in: The Charleston Gazette
3 pounds pork shoulder roast or 3 pounds boneless pork ribs
1 tablespoons olive oil
2 cup finely chopped onion
4 clove garlic -- minced
1 4-ounce can diced tomatoes
3 jalapeño peppers -- seeded, finely chopped or amount to taste*
3 bay leaves
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoons dried oregano
1/2 teaspoons salt
1/2 teaspoons pepper
Flour tortillas
Toppings: shredded cheeses -- chopped tomatoes, salsa, guacamole,
sour cream,
lettuce
*May leave jalapeño peppers whole and remove after cooking is completed.
Trim all fat from pork and cut into chunks. Place in roasting pan. Heat
oil in skillet and saute onions and garlic 5 minutes. In bowl, combine
cooked onions with tomatoes, peppers, bay leaves, chili powder, cumin,
oregano, salt and pepper; mix well and pour over pork. Cover with foil;
bake at 325 2 to 2-1/2 hours or until pork is very tender when pierced
with fork. Skim any grease from top of sauce, remove bay leaves. Using
fork, shred pork into sauce. Serve pork in tortillas along with desired
topping.
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