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Use to fill tacos/burritos/enchiladas or just eat with some beans and rice.


  • 2 lb. pork roast
  • cumin
  • oregano
  • chili powder
  • cayenne powder
  • salt and pepper
  • 5 cloves garlic, peeled and whole
  • 1 cup tomatillo salsa
  • 1 onion, diced
  • a little oil
  • cilantro (optional)
  • cooking spray


  • Cook the diced onions in the oil until they are translucent.
  • Add the tomatillo salsa in and stir to combine.
  • Meanwhile, season the roast.
  • Season liberally with salt, pepper, chili powder, cumin, oregano and cayenne (well not too liberally with that if you don't like spicier foods :) on both sides.
  • On the top, cut 5 slits or Xs into the roast and insert the whole cloves of garlic in the slits.
  • Spray the bowl of the crockpot with some cooking oil.
  • Put roast into the crockpot.
  • Pour tomatillo mixture over the roast.
  • Cook on low for 8-9 hours.
  • Shred the meat with two forks and continue to cook for about 30 minutes with the lid off, to thicken the salsa a bit.
  • Remove the garlic cloves and stir in the cilantro.

Categories: Crock-pot  Main Dish  Pork  Stove 
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