Ingredients
- Marinade ingredients:
- Smoked paprika (generous)
- Cumin (generous)
- Onion Powder (generous)
- Garlic Powder (generous)
- tumeric (to taste, few dashes)
- Ground ginger (to taste)
- Chili powder (to taste)
- Cayenne pepper (to taste)
- salt (to taste)
- 1/4 apple cider vinegar
- Add to crockpot
- 4-5 lbs boneless pork shoulder roast, cut into 1-inch cubes
- 30 oz green enchilada sauce
- 8oz salsa verde
- 8oz chopped green chiles
- 15oz smoked diced tomatoes (do not drain)
- 8 Tomatillos (husked, rinsed, and diced)
- 1 tsp Salt
- fresh ground pepper
- liquid smoke (optional)
- corn starch
Steps
- 1. Mix all the marinade spices in a small bowl. 2. Place the cubes of pork in a large bowl. Add the spice mixture and mix until covered. 3. Add the apple cider vinegar and massage into the pork. 4. Pour the contents in the large bowl into a large Ziplock bag and place in the fridge to marinate overnight. 5. The next day, allow the pork to come to room temperature. 6. Heat the slow cooker on low before adding the ingredients. 7. Add to the heated slow cooker the pork, enchilada sauce, salsa verde, green chiles, and 1 tsp salt. 8. Cook, covered, on low for 4 hours. 9. Add a few drops of liquid smoke, the diced tomatillos, the can of smoked diced tomatoes (undrained), and fresh ground pepper to the slow cooker. 10. Cook, covered, on low until the pork is tender (another 1-2 hours). 11. Mix 1 to 1 ratio of corn starch and cold water. Add to the slow cooker to thicken. Continue adding until desired thickness is reached.
- Serve in a burrito with rice, sour cream, cheese, ect.