Rating: 5 stars

I've made this a few times, turns out great. I often use 'country style pork ribs' cut into chunks when I can't find a whole roast. I tend to do closer to 2 lbs than 1 1/4. Other than that I use yellow onion rather than white, and mexican hot chili powder instead of regular, but those are just my personal flavor preferences. I don't shred the pork, just serve with the avocado on top and everyone adds lime, shredded cabbage, and matchstick radishes to taste.