Shredded Pork Tacos

Makes 10-12 servings

INGREDIENTS:

2, 14.5 oz. can mexican stewed tomatoes processed or blended
1 large white or yellow onion, chopped

6 cloves garlic, minced

1/2 teas. dried thyme

1/4 teas. driend oregano

2 bay leaves

coarse salt and pepper

3 lb. boneless pork shoulder picnic roast, string and timer removed, cut in half

DIRECTIONS:

1. Generously salt and pepper pork.
   
2. Place everything in a crock-pot and cook on low for 8-9 hours.
3. Shred with a fork.
4. Add a cup of water if needed and cook an additional 1-2 hours on low.
5. Serve with warm white corn tortillas, shredded cheese, sliced radishes, sliced avocado, cilantro, sour cream, lime wedges, and shredded romaine lettuce.

NOTE: Goes great with Corn and Black Bean Salsa!