Shredded Pork Tacos - cooking recipe

Ingredients

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

Preparation

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