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Pork roast. Picnic shoulder roast type
2 26oz cans green chili enchilada sauce
Tortillas
Sour cream
Shredded cheddar or Mexican mix cheese
Put the roast in the crock pot and pour one can of sauce over it. Cook on low for 6-8 hours. Shread the meat and pour the remaining can of sauce over the meat and warm it up. Serve in warm tortillas with cheese and sour cream. Serve with a salad, or just by itself. Enjoy!
