Ingredients
3 garlic cloves, minced1 tablespoon minced fresh cilantro1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon paprika1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 bone-in pork shoulder roast (5 to 7 pounds)1/2 cup unsweetened pineapple juice1/2 cup reduced-sodium soy sauce1/2 cup beef stock1/4 cup lime juice2 Anaheim peppers, seeded and diced16 flour tortillas (8 inches)1 cup creme fraiche or sour cream2 cups shredded Monterey Jack cheese
Preparation
In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat.
Cover and cook on low for 9-11 hours or until meat is tender.
Remove meat from slow cooker; skim fat from cooking juices. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through.
With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top each with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.
