November 2, 2008


Pork Blade Shoulder Roast, trim the fat cap (but necessarily all the way, this gives flavor and keeps it moist)
2 cloves of garlic, minced
1 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. 

Take the roast out and shred it and remove any pockets of fat. If there is too much juice pour some off but, you will want some of the liquid to keep it moist when baking it. 

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. 

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. 

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.