Pork Blade Shoulder Roast, trim the fat cap (but necessarily all the way, this gives flavor and keeps it moist)
2 cloves of garlic, minced1 onion, quartered
water (I guessed on this, maybe 1/2 cup)
2 tsp. ground cumin
Place the roast with the fat cap up in the crock pot and add the rest of the ingreadients cook on low for 8-10 hours.
Generously sprinkle the shredded pork and onions with garlic salt in a baking dish. The garlic salt is key, keep taste-testing and season to taste.
Sometimes I put it in the crockpot overnight so that your not shedding and baking it at dinner time because it does take some time to shred.
Bake 45 min. at 350 degrees occasionally stirring. Towards the end I stir every 5 min. to expose more surface to heat the get more of the crunchy bits.
Serve on tortillas with cheese and salsa.