Ingredients
1/2 cup salsa3 bay leaves1 tablespoon salt2 teaspoons ground cumin2 teaspoons dried oregano2 teaspoons pepper1-1/2 teaspoons garlic powder4 whole cloves1-1/4 cups water2 medium onions, chopped1 bone-in pork shoulder roast (6 to 7 pounds) 24 corn tortillas (6 inches) or taco shells, warmedOptional toppings: Shredded cheese, sour cream and chopped tomato, onion, cilantro and lime wedges
Preparation
In a small bowl, mix first 9 ingredients. Place onions in a 6-qt. slow cooker. Place roast over onions; pour salsa mixture over roast. Cook, covered, on low until pork is tender, 8-10 hours.
Remove roast and discard bone. Shred pork with 2 forks. Serve in tortillas with toppings as desired.
