Ingredients
- 1 white onion, chopped
- salt and pepper to taste
- 2 ½ pounds pork shoulder roast
- 1 (16 ounce) jar green salsa (such as Frontera®)
- ½ cup chopped fresh cilantro
- 2 serrano chile peppers, or to taste
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Directions
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Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
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Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
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Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.
