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4 pounds of pork roast

1 can (14 oz) can chopped tomatoes, with juice

7 oz spicy salsa or chipotle sauce

4 oz can diced jalapenos, drained

 1 onion, chopped

3 cloves garlic

2Tbsp. chili powder

1 Tbsp. honey

2 1/2 tsp. salt

1 tsp. cumin

2 cups beef broth

Rinse meat and trim off excess fat.  Put in a 5 quart crock pot.  Add remaining ingredients, in order, ending with beef broth on top.  Cook on low 8-10 hours or til shreds easily with fork.  Remove meat from crock pot and shred with two forks.  Remove at least 1/2 the sauce.  Put shredded meat back into crock pot with remaining broth and let warm.

Serve on crusty french rolls with shredded cabbage, thin sliced red onions, cilantro, and sour cream.

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