Carne Con Chiles

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 tomato, 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. 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. 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. 3

   Cook on low 6-8 hours or high 3-4 hours.

4. 4

   15 min before cooking is completed, add cilantro.

5. 5

   When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.