Ingredients
3-4 pound pork shoulder roast
salt and pepper
1 onion, chopped
1/2 teaspoon dried oregano
1/4 cup water
Preparation
Place pork roast in crockpot. Season with salt and pepper. Add chopped onion and spinkle with oregano. Add water to pot. Cook on low for 8 hours or on high for about 4. Meat should fall apart. Remove from pot. Save juices for chili, stew, or soup. Shred meat and serve with corn tortillas and guacamole.
To freeze: Cool meat completely and place in ziptop freezer bags. Squeeze out excess air and freeze.
