Michelle E Duren
Featured Pinch Tips Video
- 2-4 lb
- pork shoulder roast
- 4 clove
- garlic, peeled and each clove cut into 4 peices
- fresh jalapeno pepper
- 1 bunch
- fresh cilantro (chop half of bunch)
- 1 can(s)
- beer (12 ounces)
- 1 pkg
- corn or flour tortillas
1With a knife, cut several small slits in the roast and insert the garlic.
2Place roast in crockpot with whole jalapeno pepper and half of the cilantro, which has been chopped.
3Season to taste and pour in beer.
4Cook on low: 9-11 hours, or high: 4-6 hours, until fork tender.
5Remove meat and shred.
6Serve with warm tortillas and your choice of garnishes*.
7*Suggested garnishes: Diced tomatoes, onions, sliced olives, shredded lettuce, sour cream, cheese, salsa, avacados or guacamole, and cilantro.
8Side dish....beans and spanish rice!