INGREDIENTS
- 5 pound pork shoulder
- 1 ( 16 ounce) jar good green chile salsa
- 1 medium onion, diced
- optional: salt to taste
INSTRUCTIONS
- Place pork in the bottom of the crockpot. Sprinkle onion over top and pour salsa over top.
- Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred pork. Season with salt and pepper to taste. Mine usually needs just a pinch. Stir, cover and allow to cook for 30 minutes longer so the pork can absorb all those yummy juices.
- Serve and enjoy!
NOTES
- Make sure you are using a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic & Lime.