Place roast in crock pot. Do not add salt or water. Cover and roast 6 to 8 hours until well done. Drain meat reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Put 3 tablespoons shortening in large skillet on medium heat. Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat and meat juices. Cook minuets until thickened. Cool.
Serving
Suggestions
Use for flautas, taquitos or chimichangas.
Originally Submitted
1/23/2013
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