6 Servings 480 min Cook
1/2 Cup Chicken Broth
3 Clove Garlic
1 Medium (2-1/2" dia) Onions
1 Tsp, ground Cumin
1/4 Tsp Pepper
1/2 Tsp Salt
24 Oz Pork Shoulder, Whole
Sprinkle roast with salt, pepper, and cumin, and place in a 3-quart Crock-Pot.
Surround with onions and garlic and pour chicken stock over all.
Cover and cook on low for 8-9 hours until pork is very tender.
Preheat oven to 400ºF.
Remove pork from Crock-Pot and place in large baking pan.
Using 2 forks, shred meat.
Take 1 cup of pan juices from the Crock-Pot and mix into pork.
Bake at 400ºF for 15-20 minutes or until pork is crisp on top.
Stir pork mixture thoroughly and bake for 15-20 minutes longer or until pork is again crisp on top.
Serve with crisp tacos, flour or corn tortillas, and lots of salsa.
