3 lb. pork butt roast
1 onion, sliced into rings
4 garlic cloves
2 tsp dried oregano
2 tsp cumin
2-3 fresh jalapeno peppers, seeded and deveined, cut into strips
1 cup fresh cilantro, chopped, leaves only
1 can beer (12 ounces)
salt and pepper
Insert garlic cloves in roast; place in Crock Pot with onion, herbs, jalapeno peppers and cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Or can be placed in roasting pan in preheated oven (450º) for about 15 minutes before shredding. Serve with warm tortillas, shredded cheese and pico de gallo.
We had enough meat for leftovers, and I made shredded pork nachos with the meat the next night, and they were great also!