Shredded Pork

adapted from sisterscafe.blogspot.com

roughly 3 pounds pork roast--any cut, I used loin and removed any excess fat
1 onion chopped
3 cloves garlic crushed
1 can green enchilada sauce
1 4oz can diced green chilis
1 can diced tomatoes with chilis (Rotel)
2 tsp. chicken base or 2 chicken bouillon cubes
1 tsp cumin
½ tsp oregano
¼ tsp pepper

Heat 1-2 tsp. oil in a large pot on the stove and put the roast in for a few minutes until browned on both sides.  Add chopped onion, garlic and saute until onion is translucent.  Place the meat & juices in crockpot. Add the  rest of the ingredients, cover and cook on low for 6-8 hours, or until pork is tender enough to be shredded with a fork. 1 hour before serving, pour all of the juices from the crockpot into a pan on the stove.  (Leave the pork in the crockpot to stay warm). On medium heat, let the juices boil and reduce until you have roughly half the liquid you started with. This concentrates the flavors of the juices and thickens the sauce so that your tacos won't be runny, yet still flavored well by the sauce. Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas and all your favorite Mexican garnishes. Use for meat in enchiladas, with veggies for fajitas, on nachos....enjoy!