INGREDIENTS

  • 1-2 lb pork loin roast
  • 1 tablespoon dried onion flakes
  • 2 teaspoons cumin
  • 1 teaspoon beef bouillon powder
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried chili pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried chipotle powder
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1-2 cup water

DIRECTIONS

  1. Wash your hands!
  2. Trim excess fat from roast.
  3. Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
  4. Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
  5. Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
  6. Remove roast from slow cooker. At this stage it’s easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
  7. Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
  8. Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
  9. Enjoy!