Simple Shredded Pork Tacos
2 lbs boneless pork roast
1 cup salsa (we used medium)
1 can (4 oz) chopped green chilies
1/2 tsp garlic salt
1/2 tsp black pepper
Flour or corn tortillas
Toppings: sour cream, diced tomatoes, shredded cheese, shredded lettuce, rice, beans, etc.
Place roast, salsa, chilies, garlic salt and pepper in crock pot. Cover; cook on LOW for 8 hours, or until meat is tender. (The roast we used was partially frozen, so Jaret cooked it on HIGH for about 7 hours before it was tender enough to shred.)
Shred pork roast in crock pot with 2 forks. Mix meat with any juice and chilies in crock pot. Serve on tortillas. Top as desired.