I got this recipe from the Sisters Cafe, it was a hit with my family. I loved that it was low maintenance to prepare. My brother-in-law loved the change from the regular tacos that they usually have. We added more toppings then they suggested which made these taco's even all the better. We served it with a side of Mexican rice (which we don't have a great recipe for so if anyone has a good recipe to pass on to us we would LOVE IT!) It makes a lot so if you aren't having company over and have a small family, freezing the left overs worked well for us.
3 pounds pork roast, fat removed as much as possible -They sell a three-pack of pork roast at Costco (*If using a roast any larger than 3 lbs, double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilies
1 14oz can diced tomatoes with chilies
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
The original instructions are included, so you can choose your method. Crockpot vs Oven
In a large pot or fry pan, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. (If you are in a hurry like I seem to be most dinner times no matter how much I think I have prepared ahead. How does that happen? I used to small frying pans and split the liquid in half and it reduced in 15-20 minutes, depending on who thick you like your sauces.) The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. If meat has too much liquid it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese, cilantro, diced tomatoes, avocado, sour cream, and lettuce (Sister Cafe recommended Monterey pepper jack is good too.)
Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).