Green Chili Beef and Pork

3 Lbs. Chuck Roast  
3-4 Cloves Garlic, Minced
3-4 Cloves of Garlic, sliced for stuffing  
3 Lbs. Pork Roast (Or Loin)  
Salt (or) Mexican Seasoned Salt 
Black Pepper
Cayenne Pepper 
1 Lg. Onion, Sliced 
2 Tbsps. Vegetable Oil  
3 Tbsps. Flour 
2 cans Chopped Tomatoes (Rotels)  
6 Sm. Cans of Green Chiles, Diced
Hot Sauce
1 bunch of Cilantro - chopped
Shredded Lettuce
Shredded cheese (like Monteray Jack)  
10-12 Tortillas  

Season the meat with Konriko Jalapeno salt or ADOBO,
Black Pepper, Cayenne Pepper,  and stuff with garlic. 
Cook meat in a slow cooker on high for 6 to 8 hrs.
Remove the meat from the pot and chop or shred and
set aside.

You will have a lot of broth in the pot. Pour it off and let 
cool until the fat settles on top. Remove fat and reserve 
broth. 

Next, combine chiles, minced garlic and tomatoes in broth. 
Let stand while cutting or pulling or chopping meat into 
small pieces.  

In a large skillet, heat oil. Stir in flour, and "make a roux". 
Once it reaches the peanut butter color,  slowly add the
chili-tomato mixture. At this stage you can add a little 
Tabasco or Habanero sauce. Add meat and chopped 
Cilantro and simmer for at least 15 minutes. 

Fill tortillas and garnished with shredded lettuce and
shredded cheese. Top with sour cream.