I agree, its difficult to post just one. This is a great big family recipe; you can often find pork roasts (butt or picnic) on sale for 98 cents/ lb. Its inexpensive (check), tasty (check) and is hassle free(check). You throw all the stuff in the dutch oven, or crockpot, and come back in a few hours with warm tortillas, beans and rice. FYI- If you don't have all the seasonings (ie ground cuмin or coriander seeds) dont worry- it'll still taste fine!) I've made this for a potluck at work- and it was the star.
http://www.sunset.com/food-wine/easy-slow-cooker-recipes-00400000056186/page6.html3 1/2 pounds bone-in pork shoulder (aka pork butt)
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped $
3 cups reduced-sodium chicken broth
2 teaspoons cuмin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 cup chopped fresh cilantro, plus some leaves $
Salt
Preparation
1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cuмin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
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Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cuмin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.