- 2 tsp olive oil
- 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
- 1 7 oz can of whole green chiles
- 5-6 cloves of garlic, chopped finely
- Dried oregano, to taste
- Cumin powder, to taste
- Garlic powder, to taste
- Sea salt and fresh cracked pepper, to taste
- 2 cups of chicken broth
- corn tortillas
- Shredded Queso Seco
- Olive Oil Cooking Spray
Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.
Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes. Let Cool and Set aside.
Preheat oven to 425 degrees F.Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of pork and some cheese up in the tortillas. Place seam side down and bake 12 minutes.