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3 to 4 pounds pork roast, blade or shoulder
1 cup green chile salsa
1 teaspoon garlic powder
Flour tortillas, warmed
Sliced black olives
Trim roast of excess fat. Place in slow cooker. Pour salsa over top and sprinkle on garlic powder.
Cook for 8 to 10 hours on LOW.
Drain off fat. Remove bones and tear meat into shreds. Place on warm platter or back into warm slow cooker.
Serve with warm tortillas and your choice of garnishes.
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