Pastor Byron's Mexican Roast

Byron's Mexican Roast

Ingredients

• 3 to 5 lb Cooked pork shoulder roast shredded
• 1 – onion chopped
• ½ - green pepper chopped
• 1 – can rotel
• 1 – tsp cayenne pepper
• ¼ - cup siracha sauce
• 1 – tbs minced garlic
• 1 – juice from one orange
• 1 – jalepeno pepper chopped
• ¼ - cup salsa verde
• 1 – tsp smoked paprika
• 1 – tsp ground cumin
• 1 – tsp oregano

Directions:

Start by pan frying the shredded pork to give it a crusty texture, add the onions and green peppers while frying. When pork is hot through and through and onions and peppers are soft, pour all into the crockpot. Add all of the other ingredients, cook covered on high heat for 4-hours. Serve on burrito shells or over rice.