Crockpot Mexican Pulled Pork

• 3 lbs boneless pork shoulder blade roast
• 1 (14 ounce) can tomatoes
• 4 garlic cloves, minced
• 1/2 onion, diced
• 1 bunch cilantro, chopped
• home-made taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes

1. trim the visible fat from the pork.
2. place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
3. cook on high for the 1st 3 hrs and on low for another 5 hours.
4. remove the pork and shred it,return to the crockpot,mix w/ juice.

pork shoulder blade roast, tomatoes, garlic, onion, cilantro, homemade taco seasoning, chili powder, ground cumin, black pepper, oregano, paprika, red pepper

Taken from www.food.com/recipe/crockpot-mexican-pulled-pork-476680 (may not work)