Shredded Pork Tacos

• For the Meat
• 2 lbs boneless pork blade roast, trimmed of fat
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large onions, quartered
• 3 fresh jalapenos, chopped (optional)
• 8 cloves garlic, minced
• For the Tacos
• 8 corn taco shells or 8 flour tortillas
• 1/2 cup taco sauce or 1/2 cup salsa (your favorite)
• 2 cups shredded lettuce
• 1/2 - 1 cup shredded monterey jack cheese
• 1/4 cup sliced pitted black olives
• 2 ripe avocados, peeled,pitted,and sliced

1. Season and rub meat with salt, pepper, coriander, cumin, and oregano.
2. Place roast in a large saucepan and add water about halfway up the meat.
3. Add onions, peppers, and garlic to pan and bring to a boil.
4. Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
5. Carefully remove meat from liquid and place on a cutting board with adequate drainage.
6. Allow to cool until you can handle it, then shred the meat with 2 forks.
7. Set the meat aside and keep warm.
8. Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
9. Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
10. Serve at once.

pork blade roast, ground coriander, ground cumin, oregano, salt, black pepper, onions, fresh jalapenos, garlic, taco, taco sauce, shredded lettuce, shredded monterey jack cheese, black olives, avocados

Taken from www.food.com/recipe/shredded-pork-tacos-80042 (may not work)