4 lb. shoulder pork roast or boneless rib ends
¼ c. Cookies Flavor Enhancer
1 c. apple juice (or ginger ale)
1 tsp. cumin
2 tsp. dried oregano
3 garlic cloves
2 bay leaves
3 T. vegetable oil
1 orange, sliced in half
Corn tortillas
Limes
Cilantro to taste
Season meat with dry rub of Cookies Flavor Enhancer. Put all the ingredients into a slow cooker, squeezing the juice from the orange halves over the ingredients and then placing the halves directly into the mixture as well. Cook on low for 10 hours or cook on high for 5 hours. Meat should be fall apart tender. Remove meat from slow cooker and shred with forks.
Heat the vegetable oil in a large skillet and cook the shredded meat until crispy. Serve in corn tortillas with a squeeze of lime juice and top with cilantro and Cookies Premium Salsa or Cookies Taco Sauce.
Tip: Heat the corn tortillas in vegetable oil for 10-15 seconds to make them more pliable.
