Pork filling:
- 3-4 pounds pork loin
- 1 teaspoon ground black pepper
- 2 teaspoons onion powder
- 1/2 teaspoon ground oregano
- 2 teaspoons cumin
- 1 tablespoon garlic salt
- 2 cubes beef or chicken bouillon
- 1 garden jalapeno (can substitute 1/2 teaspoon cayenne pepper)
Cook 6-8 hours on low heat in crockpot. Cool slightly. Shred pork. Discard jalapeno and most of extra cooking juices; preserve about 1/2 cup.
Return pork and reserved juices to crockpot to heat.
Serve with tortillas, Mexican rice, refried beans, salsa verde, chopped onions, shredded cheese, etc.
