Traditional Mexican Shredded Pork In A Crockpot
Serving Size / Yield
- 1 bone-in pork roast, fat trimmed
- 2 tsp. ground pepper
- 1 large onion, diced
- 1 can tomatoes with jalapeños
- 1 tsp. cayenne pepper
- 1 tsp. garlic salt
- 2 tsp. ground cumin
- 2 Tbs. pork soup base
Cut roast into three large pieces and cut through bone. Rub the roast with ground pepper. Place roast pieces in slow cooker, add tomatoes, onion and spices. Cover roast with water. Cover and cook on high for 7 to 8 hours. Make sure you keep an eye on the water level, to prevent drying out.
When roast is done cooking, with a slotted spoon, lift out the roast pieces. Discard any bones and shred meat. Spoon out tomatoes and onion to add with the shredded meat, and as much liquid needed to keep meat moist.