3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes or (14.5 ounce) can diced tomatillos
Heat the oil in a large skillet, pot or Dutch oven over medium heat. Add the onion and garlic, then cook and stir until fragrant. Add the cubed pork, and cook turning occassionaly until browned on many sides, about 4-6 minutes. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Recipe owned by Texas Recipes. Posted with permission.