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1
Cut the roast into 3-4 large chunks.
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2
Season the pork generously with salt and pepper on all sides.
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3
In a large heavy pot, heat the oil over medium heat until the oil is shimmering and hot.
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4
Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed).
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5
Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side.
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6
Leave the roast in the pot and add the onion and garlic.
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7
Cook for 1-2 minutes, stirring often.
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8
Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method).
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9
Stir in the rest of the ingredients into the slow cooker.
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10
Cover and cook on low for 8-9 hours.
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11
After the roast has cooked for the allotted time, remove the roast.
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12
Shred it into bite-size pieces and set aside, covered with foil to keep warm.
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13
Pour the remaining liquid and ingredients from the slow cooker into a large saucepan.
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14
Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened.
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15
Add the pork roast and sauce back to the slow cooker.
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16
Stir to coat the pork with the sauce.
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17
Turn the crockpot to low or high and allow the pork to heat through again.
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18
Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.
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19
Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot).
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20
Follow the recipe up until the point of adding the pork to the slow cooker.
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21
Instead, keep the pork in the oven-safe pot.
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22
Add in all the other recipe ingredients plus 1/2 cup water.
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23
Stir to combine.
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24
Cover the pot and cook in the oven at 300 degrees for 3-4 hours.
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25
When finished cooking, remove the roast as directed in the above instructions.
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26
Follow the recipe to reduce the sauce.
