January 21, 2011


A unique, wonderful use for leftover pork roast.

2 to 3 cups of roasted, tender, shredded pork.

½ teaspoon of salt

½ teaspoon of pepper

½ teaspoon of cumin

¼ teaspoon of cinnamon

¼ teaspoon of cayenne

2 tablespoons of water

Warm shredded pork in a medium saucepan. Add water and spices to taste. Stir until spices are blended and pork is heated through. Serve in flour or corn tortillas with salsa.

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