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+Ingredients
+-Pork shoulder roast
+-Onion and Garlic powder
+-Jalapenos
+-Green Onions
+
+Directions
+-Place a pork shoulder roast in a crock pot, cover roast completely with water. 
+-Sprinkle onion & garlic powder into crock pot. 
+-Cook for 6 to 8 hours on high, or 8 to 10 hours on low.
+-If frying at a later time, refrigerate roast with some of the cooking water.
+-When ready to make tacos, shred the meat.
+-Chop up as much jalapenos and green onions as desired. 
+-In a large frying pan add some oil. When the oil is hot but not burning add the meat and fry. 
+-Add some of the cooking water as needed to fry pan to keep the meat moist.
+-In the last 5 or so minutes of cooking the meat, add the jalapenos and onions to meat.
+-Meat should come out crispy but still moist
+-Serve on tortillas (preferably soft corn tortillas) with choice of condiments (salsa, cheese, onions, etc)