Carne Con Chiles

Adapted from a recipe by trooworld at allrecipes.com. Reduced the amount of chiles (because I'm a wimp) and converted to crockpot cookery.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 3 -4  lbs  pork shoulder
• 2  teaspoons olive oil
• 1⁄2 teaspoon ground black pepper (to taste)
• 1⁄2 teaspoon garlic powder (to taste)
• 1⁄2 teaspoon seasoning salt (to taste)
• 1  lime, juice of
• 10  tomatillos, husked and cut in half
• 1  large tomatoes, quartered
• 1  jalapeno pepper, seeded and halved
• 1  dried red chili pepper, seeded and chopped
• 1  garlic clove
• 1⁄2 teaspoon salt (to taste)
• 1  tablespoon fresh cilantro, chopped

Directions

1. Heat oil in a skillet. Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well. When oil is shimmering, add roast and brown well on all sides. Transfer roast to slow cooker.
2. Combine the lime juice, tomatillos, tomato, jalapenos, and dried chilies in the workbowl of a blender or food processor along with the garlic and salt. Blend until smooth. Pour over roast.
3. Cook on low 6-8 hours or high 3-4 hours.
4. 15 min before cooking is completed, add cilantro.
5. When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.