Shredded Pork

3 lb boneless pork roast
2 lg onions
4 cloves garlic
16 oz can tomatoes
3 jalepenos or 1 can diced jalepenos with juice
3 bay leaves
2 T chili powder
2 tsp cumin
1 tsp oregano
salt and pepper


Place all ingredients in slow cooker on medium low for 8 hours (I do mine overnight).  Shred and serve on tortillas.  NOTE:  Since I always cook mine overnight, I shred in the morning and then cook on low all day to allow flavors to blend.  SUPER yummy!  Goes a long way.  Great for family dinners and other large groups.  I serve with lime or Spanish rice, sour cream, salsa, grated cheese, lime wedges, guacamole or fresh avocado, fresh tomatoes, cilantro, lettuce and Cafe’ Rio type dressing.  Enjoy!  See my Barbacoa recipe for a spicier beef version.