Ingredients
1 boneless pork shoulder butt roast (3-1/2 to 4 pounds) 1 large onion, chopped1 jar (16 ounces) salsa verde2 cans (4 ounces each) chopped green chiles2 teaspoons ground cumin1 teaspoon dried oregano1 teaspoon salt1 teaspoon pepper1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground cinnamon1/4 cup minced fresh cilantroHot cooked gritsSour cream, optional
Preparation
Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.
