Prep the pork by rubbing the salt and pepper into meat thoroughly. I then add the oil and the minced garlic. and give them a good rub. Place the meat with the fat side up in your crock pot. Sprinkle your sliced onion all over the top and around the sides. Pour 1/2 c water to bottom. Set it to cook on low for 8-10 hours depending on what your crock pot is like.
Once the meat is nice and cooked, remove it from the juices and let it rest for 20 minutes. This helps the meat to stay nice and moist!
During the 20 minute meat rest, prep the salsa verde, shred your lettuce, chop up your pico de gallo, olives, cheese, whatever you like on your burritos.
After the 20 minutes, begin to shred the pork. Prep a large frying pan, adding about 3 c meat to the pan. Drizzle 1/2 cup of apple juice over the meat and fry on med-high 4-5 minutes until the bottom is browning. Keep the other side moist without frying. This helps things be a little brown and crunchy, but also nice and moist. Delicious! Repeat process if you need more meat for your family.
Heat your flour tortillas and prep your burritos with all the toppings you like, don’t forget to add the Salsa Verde. Enjoy!
