Ingredients:
pork roast
2-3 cans of Mexican stlye stewed tomatoes undrained(for about a 5 lbs. pork- more cans for bigger roast)
Directions:1. Put the pork in a crock pot and fill with water til it covers 3/4 of the roast. Cook until when you can put a fork into the center of the roast, turn the fork and the meat pulls apart. About 5 hours.
2. Take the pork out and shred it. Empty the juice out of crock pot and reserve in a bowl.
3. Put the shredded pork back into the crock pot and add the mexican stewed tomatoes into the pork. Cut the larger tomatoes into smaller pieces with scirrors.
4. Cover and cook the pork for about 1 hour or so until hot and the flavors cook into the pork.
5. Add some of the reserved juice if the pork lookes dry.
Serve in totillas with the fixens.
Kelli Yarn
