Sunday, January 15, 2012
Shredded Salsa Pork Roast Slow Cooker
1 Boston Butt or Pork Roast (Fat trimmed)
2 cups of your favorite Salsa
2 4oz cans of green chilies
Mix enough of the seasonings to coat the roast, place in slow cooker, cover with salsa and green chilies. Cover and cook on slow for 8 hours.
When finished cooking, drain the liquid into a separate bowl and shredded the roast in the crock pot, add enough liquid back to the roast so that it will not dry out, but is not really juicy.
Roll it up in a tortilla and add your favorite toppings and enjoy!
Idea from Stacy Ricks! Thanks!