Low & Slow Pork Verde

• 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
• 1 large onion, chopped
• 1 jar (16 ounces) salsa verde
• 2 cans (4 ounces each) chopped green chiles
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cinnamon
• 1/4 cup minced fresh cilantro
• Hot cooked grits
• Sour cream, optional

1. Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender.
2. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

pork shoulder butt roast, onion, salsa verde, green chiles, ground cumin, oregano, salt, pepper, red pepper, ground cinnamon, fresh cilantro, grits, sour cream

Taken from www.tasteofhome.com/recipes/low-slow-pork-verde/ (may not work)