2 tbsps oil
3 to 5 pound pork roast, preferably with bone-in
1 onion, preferably sweet, thinly sliced
3 to 5 garlic cloves
Salt and pepper*
2 jars Herdez green salsa
Package of flour tortillas
Shredded romaine lettuce
Put the oil in a large fry pan over medium high heat. Brown the pork roast on all sides. Remove to a platter. Add the onions and garlic to the oil and sauté until lightly browned. Place in the bottom of the crock pot. Season the pork roast on all sides with the garlic powder, onion powder, cumin, salt and pepper. Place the seasoned pork roast in the crock pot on top of the onion mixture. Pour the green salsa over the pork roast being careful not to wash off all the spices from the roast.
Put the lid on the crockpot and cook on high for two hours. After two hours turn the temperature to low and cook for six more hours. (If you are not around to adjust the temperature, cook on low for the entire time, 8 to 10 hours).
Once the pork is done, fall apart tender, remove from crock pot and shred with a fork. If you desire a thicker sauce, add a little flour and blend well. Continue cooking in crock pot until sauce is thickened, a few minutes. Add the shredded pork to crock pot, put the lid back on, and cook a few minutes more to rewarm the meat.
Serve on tortillas with shredded cabbage or lettuce, cheese, tomatoes, depending on your preference.
*This is not a precise measurement as it depends on the size of the roast and your preference. As I try to keep these spices on hand at all times, I sprinkle these spices liberally over the roast.