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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 10 |
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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:
2 1/2 lbs pork shoulder |
2 1/2 lbs rump roast |
12 ounces green chilies |
2 tomatillos |
1 yellow onion |
2 tablespoons garlic powder |
1 teaspoon ground cumin |
1 teaspoon black pepper |
1 (16 ounce) can chicken broth |
8 ounces water |
1/2 teaspoon coarse salt |
Directions:
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.
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