Source: dLife

Shredded pork with onions, peppers, and Monterey Jack cheese.

Servings

2 lb Pork, shoulder, whole, lean, raw (boneless)
1 cup cold water
2 large onion , quartered
3 whole jalapeno pepper , cut up
8 medium garlic cloves , minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground oregano
0.5 tsp salt
0.5 tsp black pepper
4 cup Lettuce, iceberg, fresh, shredded
0.5 cup low fat shredded monterey jack cheese (2 oz)
1 cup salsa (optional)
1 cup Sour Cream, light (optional)

1 Remove fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in cooker. Add water, onions, jalapeno peppers, garlic, coriander, cumin, oregano, salt, and black pepper.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Remove meat from cooker; discard cooking liquid. Using two forks, pull meat apart into shreds. To serve, spoon warm meat on lettuce. Top with cheese. Place salsa and sour cream on top (optional).