- 4 lbs pork, but (shoulder)
- 1 cup onion, chopped
- 2 tablespoons garlic, minced
- 16 ounces tomatillos (fresh chopped or canned drained)
- 16 ounces hatch chiles, roasted with stem tops removed and roughly chopped
- Mexican oregano (regular oregano will work)
Directions See How It's Made
- Plop the pork in your crock pot.
- Sprinkle everything else on top and cover.
- Cook on low for 8 + hours or on high for 4+ hours.
- Remove al the goodies and place in a big bowl.
- Place pork on the cutting board (preferable with a drip ring to catch all that good juice.
- Use 2 forks or your fingers to shred.
- Put shredded pork in the bowl with the goodies and as much juice as you want. Mix well.
- If you have other juice, save it in the fridge and use it for something else.
- Scale the recipe to your needs. However, instead of scaling down, just freeze some for future meals.