3 lb boneless pork shoulder roast, cut into 3" chunks
1-2 T cooking oil
2 c. chopped onion
4 garlic cloves, minced
16 oz. can tomatoes, cut up
3 jalapeno peppers, seeded & finely chopped
3 bay leaves
2 T chili powder
2 t ground cumin
1 t dried oregano
12-14 large flour tortillas or rolls
Shredded cheddar, Jack cheese, chopped tomatoes, slasa, guacamole, snipped cilantro, sour cream and lettuce
In a 4 qt Dutch oven brown pork, several pieces at a time, in hot oil over medium high heat. Transfer with slotted spoon to a bowl
repeat till all pork is browned. Reduce heat to medium, cook onions & garlic til tender. Drain off fat. Stir in undrained tomatoes, chopped jalapenos, bay leaves, chili powder, cumin, oregano, 1/2 t salt & 1/2 t pepper. Add pork. Bake, covered, in a 325 oven about 2 hours or till pork is very tender when pierced with a fork. Remove pork with a slotted spoon
cool. Reserve cooking liquid
skim off fat & discard bay leaves. Using 2 forks, shred pork by pulling forks through meat in opposite directions. Return shredded pork to cooking liquid. Heat through. Spoon some of the warm filling onto half of heat tortilla, along with desired toppings
fold other side of tortilla over the filling. Makes 12-14 servings. 34% fat
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