RB Coach McCollough delivers big — just like his cats on Saturday:
Roasted Pork for Tacos
4 pounds pork shoulder roast or tenderloin
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning (used a whole envelope, Old El Paso dry taco seasoning)
2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste
Add 1 can of chicken stock, to keep it moist*
Put the roast in the crock pot. Dump in all other ingredients. Cook on low Cook for as long as you want to… but at least 6 hours. Cook overnight and it will literally fall apart.
Serve with hard taco shells or soft tortillas and all the usual taco fixins’ — a vinegar based cole slaw makes a great topping or side!