1. *Combine all ingredients in a bowl; stir well. 2. Cover and chill 2 to 24 hours. 3. Yield: 3 ½ cups. 4. *Trim fat from roast; cut roast in half crosswise. 5. Combine paprika and next 4 ingredients; stir well. 6. Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker. 7. Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth. 8. Pour chili puree over pork. 9. Cover with lid; cook on high-heat setting 1 hour. 10. Reduce to low heat-setting, and cook 9 hours or until pork is very tender. 11. *Remove pork from slow cooker; let stand 10 minutes. 12. Shred pork with 2 forks; set aside. 13. *Pour cooking liquid into a bowl; let stand 5 minutes. 14. Skim fat from surface of liquid. 15. Return cooking liquid and shredded pork to slow cooker; stir well. 16. Cover with lid, and cook on high-heat setting 15 minutes or until warm. 17. Serve pork in flour tortillas with Fruity Lime Salsa. 18. Garnish with fresh cilantro leaves, if desired. 19. Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa). ---------------------------------------------------------------------------
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Ingredients
