South of the Border Shredded Pork

1 (2 1/2 to 3 pound) pork shoulder roast
    (weight after trimmed of fat)
1 tablespoon oil
1 medium onion, chopped
2 (1.25 ounce) packages taco seasoning mix
1 (14.5 ounce) can Mexican style diced tomatoes
1 (4 ounce) can diced green chiles
Tortillas
Shredded Cheddar or jack cheese
Scallions
Tomatoes
Sour cream

Cut pork into 1 1/2-inch chunks and sear in hot oil until browned on all sides. Add onion, taco seasoning mix, tomatoes and chiles; stir well. Cover and simmer over low heat for 1 hour and 15 minutes.

Remove cover and cook 15 minutes more or until liquid has reduced and sauce is thick. Shred meat with two forks. Spoon filling into tortillas and top with desired fillings.

Makes 8 to 10 servings.