Havana Pork Roast
  • 3 # boston butt
  • 1/2 C salsa verde, sugar free
  • 1 small can green chili's, chopped
  • 1 15oz can diced tomatoes
  • 2 T dried onion flakes
  • 1 t garlic powder
  • 1 med red bell pepper, julienned
  • 1 t kosher salt
  • 2 T cumin
  • 1 T coriander
  • 1 t dried oregano
  • 1 T chili powder
  • 1/2 t black pepper
  • 2 T apple cider vinegar
  1. generously season the roast with salt and pepper
  2. sear in a hot pan until browned on all sides
  3. place the meat in the bottom of a 5qt slow cooker
  4. add the salsa verde, chilis, and tomatoes to the pan you seared the meat in
  5. deglaze and bring to a boil
  6. pour over the meat in the crock pot
  7. add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir
  8. cook for 4hrs on high, 6hrs on low, or until the meat is tender
  9. shred the meat