What first started as a simple 3-ingredeints weeknight meal in my household, has now evolved into a flavorful masterpiece. Unfortunately, my forte is taking the longer and complicated route versus the easy way. What can I say? I crave flavor! This recipe can be made without the broiling step, but I highly recommend it! The meat is super tender from slow cooking and then the broiler adds just enough crisp to make you swoon!
- 4 lb. pork roast
- 1 onion, sliced
- 1 Tbsp. chili powder
- 1 Tbsp. garlic powder
- 16 oz. mild salsa verde (green)
- 10 oz. classic salsa or can of rotel
- fresh cilantro
- Place onions into bottom of crock pot. Sprinkle both sides of pork roast with garlic powder and chili powder. Nestle on top of onions. Pour green salsa and regular salsa over the roast. Cover with lid and allow to cook for 8 hours on low setting.
- When cooking time is up, remove the roast and shred. Return the meat back into the juices and allow to percolate and soak up the goodness.
- Turn on oven broiler. Drain meat and place in an even layer on a cookie sheet. Allow to broil for approximately 6 minutes, stirring halfway through. Remove from the oven when the edges crisp up.
- Serve on tortillas with toppings like shredded cheese, lettuce, fresh avocado, etc.
Yields approximately 12 servings.
Eat, Bork, and Be Merry!