3 12 oz jars of good Salsa Verde
1 large onion, chopped
5 cloves garlic, minced
Salt and pepper to taste
1 cup of your favorite cheese, grated
2 Roma tomatoes, chopped
2 cups lettuce chopped
2 large avocados, chopped
1/2 cup green onions, sliced thin
12-18 corn tortillas, there will be leftover roast you can use in burritos for an additional meal
Oil for frying tortillas
In a 5 quart crock pot, turn to high. Cut up onions and place on bottom of crock pot. Place pork roast on top of onions. Season meat with salt and pepper. Add minced garlic. Pour salsa verde sauce over roast. Cover and cook for 6-8 hours or until pork falls from the fork. Just before roast is finished cooking, cut up tomatoes, lettuce, onions. Set aside. Right before serving, slice/cut up avocados. In a large frying pan, heat oil. Once oil is hot, place tortillas in pan, one at a time until your pan is full, and fry to desired crispiness. Continue until all tortillas are cooked. Place corn tortillas on a plate covered with paper towels to absorb some of the oil. Assemble tacos and enjoy!