Ingredients
- 2 1⁄2 lb Pork Roast (I usually get a shoulder because it is cheaper, but any kind will work!)
- 1 Onion diced
- 3 cloves Garlic minced
- 1 Green Bell Pepper diced
- 3 Tomatillos husked and chopped
- 1 Jalapeno Pepper chopped optional
- 16 ozs Green Salsa
- 1 4oz can Green Chilies
- 1 14oz can Diced Tomatoes
- 1 tsp Cumin
Instructions
Spray your slow cooker with non-stick cooking spray.
Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
Cook on low for 8-10 hours.
Once finished, shred the roast with two forks (it will literally fall apart).
Serve on flour tortillas for tacos and add desired toppings.
Notes
*These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!
Toppings: Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos (Nutritional information does not include toppings)
To turn this into a FREEZER MEAL:
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Follow remaining instructions as written.
