This recipe pleases all who try it and i can make it all in my six quart roaster oven. I use the roasted green chiles for added flavor. Enjoy this with warm flour tortillas

Ingredients

8 serv.

pork shoulder↗2 1⁄2 lbs
rump roast↗2 1⁄2 lbs
green chilies↗12 ounces
tomatillos2
yellow onion↗1
garlic powder↗2 tablespoons
ground cumin↗1 teaspoon
black pepper↗1 teaspoon
chicken broth↗1 can
(16 ounce)
water↗8 ounces
coarse salt↗1⁄2 teaspoon

Step-by-step instructions

1
In 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.

Source: food.com

Original recipe ↗

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