optional: cornbread, cooked rice or tortillas for serving
DIRECTIONS
Heat the oil over medium-high in a medium size saucepan.
Stir the flour into the oil and continue stirring until well blended.
Add the chile powders, garlic powder, oregano, cumin, and 1 tsp salt and cook while stirring, about 10 seconds.
Slowly pour in the water a little at a time while continuing to stir until no lumps remain.
Bring to a boil then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Transfer the sauce to a large bowl and let sit until its cooled off to room temperature.
When sauce is cooled add the cubed pork and stir to coat then cover the bowl and refrigerate for at least 8 hours up to 24 hours.
Remove pork and sauce from fridge and pour into a slow cooker then place the lid on the slow cooker and cook on LOW heat for about 8 hours or until the pork is tender.
Season the pork with salt & pepper to taste then serve by itself like a chili or stew or serve with steamed rice and/or tortillas.
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