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Categories:
pork shoulder rump roast green chilies yellow onion garlic ground cumin black pepper chicken broth water coarse salt
Viewed: 44 - Published at: 4 years agoIngredients
- 2 1/2 lbs pork shoulder
- 2 1/2 lbs rump roast
- 12 ounces green chilies
- 2 tomatillos
- 1 yellow onion
- 2 tablespoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 (16 ounce) can chicken broth
- 8 ounces water
- 1/2 teaspoon coarse salt
Method
- In 250 degree roaster oven cook the roast for 3 hours. remove roast cool and shred. reserve 1/3 of the drippings in roaster. add shredded meat back to roaster. chop tomatillos onions and green chiles. add the salt, pepper and cumin. add the chicken broth and water stir well. cook at 250 degrees for 1 hour stirring occasionally.
