Spicy Shredded Pork

I found this recipe for spicy shredded pork somewhere online. It sounded good. My husband and I love Mexican. Usually when we make tacos, we cut up carne asada or use hamburger. Carnitas is something we eat when we are out. It looks easy enough.

I need some more Mexican recipes. My husband love Mexican food. I'm sure if he had to choose one cuisine to live off of, Mexican would be it.

Ingredients
4-7 pound Pork Shoulder Roast
1 medium sized onion
2 teaspoons chili powder
1/4 cup brown sugar
3 to 4 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried cumin
1 to 2 teaspoons salt
2 tablespoons vinegar
Lime wedges (for garnish)

• Peel and quarter a medium sized onion and three to four garlic cloves
  
  
  
  
• Put the garlic cloves, onion, all of the spices and the vinegar into a food processor





• Turn the food processor on to create a chunky paste





• Wash the pork shoulder
• Rub the paste all over the shoulder.
• Pour 1 to 2 cups of water into the bottom of a crock pot.
• Place the pork roast into the crock pot and pour the rest of the paste over the top





• Turn the crock pot onto low and cook for 6 to 8 hours occasionally basting the roast with the juice at the bottom. Also check periodically towards the end to make sure that the water has not evaporated.


• When there is about an hour to go, break the pork roast up so that it will simmer in the juices.



• Scoop the meat out and place on a platter, garnish with avocado slices and lime wedges. If you want you can drizzle lime juice over the top.

Optional: If you want the roast to come out spicier - add some red chili flakes or some hot sauce to the food processor.