2largecorn tortillastoasted lightly on a dry grill or skillet, torn into pieces
2largepoblano chilies*roasted, scraped, and seeded as directed above
1bunchcilantro
1teaspooncumin
1pinchsaltto taste
1pinchpepperto taste
Toppings:
1small head lettucechopped
3largetomatoeschopped
1cupjalapenoslices
1small bagqueso frescoor grated cheddar cheese
Instructions
Place one onion on the bottom of a 6-quart crock pot.
Set pork roast on top of the onion, and cut roast in pieces if necessary.
Add remaining onion, garlic, bay leaf, thyme, and stock. Set temperature to low and let cook for 10 hours or longer.
Remove meat to a platter and pull pork with 2 forks while poblanos are roasting.
Prepare poblano chilies as *directed above.
Pour crock pot juices into a blender. Add poblanos, corn tortillas, cilantro, cumin, salt, and pepper to the blender. Cover the blender and puree the contents until smooth.
Return gravy to the crock pot, add back the meat, and turn the temperature to warm.
To serve, toast a tortilla in a dry skillet. Spoon pulled pork and gravy into the tortilla, and add lettuce, tomato, and queso fresco or grated cheddar cheese. Fold up the bottom and then the sides like a burrito.