Serves 6 to 10 ( I divided this recipe in half-follow all the same instructions-cut cook time to 8 hours)
4 pounds port butt (shoulder roast)
Salt and freshly ground black pepper
10 fresh garlic cloves
12 ounces of salsa ( I used Giant Eagles Organic salsa -mild)
Place the pork in a slow cooker. Sprinkle lightly with salt and pepper
Smash the garlic cloves and peel them. Chop them roughly and sprinkle them over the pork. Pour the salsa over the pork and garlic.
Put the lid on the slow cooker and set on low for 12 hours
After 12 hours, shred the pork (it should be melting and tender). Serve with rice, beans and Salsa.
So I duplicated this recipe after going to a cooking class. So much fun. I even went to the indian grocery store and bought this great rice!
I highly recommend this recipe. It was a huge sucess. My husband does not like tomatoes and he could not even tell they were in the salsa because it all cooks into the meat.
Here is a few pictures of the process. Warning raw meat is not very pretty.
Enjoy ladies! Have a great week!