Green Chili Shredded Pork

• 1 boneless pork loin roast (3 to 4 pounds)
• 1-1/2 cups apple cider or juice
• 1 can (4 ounces) chopped green chilies, drained
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon chili powder
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 16 flour tortillas (8 inches)
• Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges

1. Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.
2. Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
3. Place shredded pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

pork loin, apple cider, green chilies, garlic, salt, hot pepper, chili powder, pepper, ground cumin, oregano, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/green-chili-shredded-pork/ (may not work)