Ingredients

2 to 2 ½ lbs pork shoulder or Boston butt roast, cut into 5 or 6 small pieces
3 teaspoons dried oregano
2 teaspoons black pepper
1 teaspoon salt
½ teaspoon ground cumin
1 onion, cut into 6 or 8 chunks
3 garlic cloves, whole
1 ½ recipes whole-grain corn tortillas
2 avocados, sliced
Fresh cilantro
tomatillo salsa

Directions

Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker.

Throw onion and garlic on top of pork. Slow cook on low for 6 – 8 hours or until meat is falling apart. When finished discard the onion and garlic. Drain meat and shred with a fork. Serve warm with tortillas, tomatillo salsa, avocados and cilantro.

Yield: 8 – 10 servings