Roast Pork Tacos

Shredded Pork Tacos

2 pounds pork shoulder roast
12 corn tortillas
1 medium white onion, diced
1 small bunch cilantro, chopped
2 (4 ounce) cans diced green chilies, drained
1 tsp oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
Salt and black pepper, to taste
Salsa, lime wedges and diced jalapeno, for serving
Preheat oven to 325.
Mix together the green chilies, oregano, garlic and some salt and black pepper and rub into the roast, then place on a baking sheet and cover with aluminum foil. Roast in the oven for 3 ½ hours or until the meat begins to fall apart.
Shred the meat with a fork and serve on warmed corn tortillas with diced onion, chopped cilantro, and salsa. Serve with diced jalapeno and lime wedges and enjoy while the roast pork is hot.
(Serves 4)

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