Roasted green chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together.
½teaspoonsmoked paprikaregular or Hungarian paprika works as well
Instructions
Place the onions in the bottom of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Shred or pull apart gently, allowing the meat to absorb the juices in the crock-pot.
Serve at this point or reduce the heat to WARM and hold it for up to 2 hours. Enjoy!
Notes
FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb. Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.* I've also used a 4 lb pork butt. Double all other ingredients and adjust cooking times to 6 hours on high, then 2-4 hours on low.