Tacos, Burritos, and Enchiladas: Dee's Roast Pork for Tacos

4 pounds pork shoulder roast2 (4 ounce) cans diced green chilies, drained1/4 cup chili powder1 teaspoon dried oregano1 teaspoon taco seasoning2 teaspoons minced garlic1 1/2 teaspoons salt, or to tastePreheat the oven to 300 degrees F (150 degrees C). Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste. Amount Per Serving  Calories: 207 | Total Fat: 14.6g | Cholesterol: 60mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 207

Total Fat: 14.6gCholesterol: 60mgSodium: 600mgTotal Carbs: 2.8g    Dietary Fiber: 1.2gProtein: 15.9g VIEW DETAILED NUTRITION
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