Basically a Better Homes recipe, but with changes to the spice rub.
A 3lb. pork roast, trimmed of fat, rubbed with a mixture of the following:
10(or more) minced or crushed garlic cloves
2 tsp. cumin
2 tsp. crushed mexican oregano
2 tsp. ancho chile powder
1 tsp. onion powder (toasted, from Penzeys)
1/2 tsp chipotle powder
2 tsp. coriander
1 tsp. salt
1/2 tsp. ground black pepper
(I believe that's all of them).
Placed in a dutch oven with 1 c. chicken stock (could use beef), about 1/2 c. beer (trying to get rid of it, and I don't drink it), a couple dashes of liquid smoke. Cook in a 325 degree oven for 3 hours. Remove from oven, place roast in a separate dish, shred with two forks. Add back about 1/4 c. of the liquid.
Served with flour tortillas, sour cream, shredded lettuce, onions, green peppers, green olives and shredded cheese.
You could also do this is a crock pot - 8-10 hours on low or 4-5 on high.
