Shredded Pork Mexican Style

I can't decide what to call this recipe! On the ziploc bags that you will all be getting on Thursday, I wrote Shredded Pork Soft Tacos/Burritos, but it really tastes like Chili Verde (except its way easier to make than authentic chili verde). Here is the recipe:

1 pork roast
1 pint (or more) salsa
1 pkg. taco seasoning

Put all of the ingredients in the slow cooker and cook until the meat is falling apart and shreddable. Shred and serve how ever you like it.

These are some suggestions on how you could serve it. The first one is the way my family ate it, and loved it.

*Like chili verde...put a long scoop down the middle of a tortilla, top with a little cheese. Roll up the tortilla, top with a little more meat (we like our chili verde smothered), some more cheese and then microwave until hot. You could also make it up ahead of time and bake it until it's done. If you do that option, make sure to spray the pan with Pam.
*Soft Tacos...spread meat onto half of a tortilla, fold tortilla over and then fry in a hot frying pan with a few tbsp. of oil until the tortilla is lightly golden. Turn over and fry the other side. We like our soft tacos with lettuce, olives, tomatoes, and sour cream.
*Hard shell Tacos... heat up meat and eat in a hard taco shell with whatever you like to eat in a taco.
*Nachos...top tortilla chips with whatever you like (meat, refried beans, tomatoes, olives, onions, jalapenos, guacamole, sour cream, and cheese). Cook in microwave until cheese is melted.

NOTE* We ate more of these today, but I was out of flour tortillas so I used corn and Chris says it's better than with flour. Don't tell him, but I think he might be right about this!