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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 540 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep. | 2. Cover and cook the pork on Low for 6 to 8 hours. | 3. Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork. | 4. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder roast	1	boneless	trimmed	-	-	-	-
chili powder	3	tablespoons		67.68	11.927999999999999	3.2304	3.4272
onion	1	cup	chopped	64.0	14.944	1.76	0.16
water	4	cups		0.0	0.0	0.0	0.0
salsa	2	jar		-	-	-	-
tomato green chilies	2	cans	diced undrained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.