4 pounds pork loin roast
1 1/2 cups bottled tomatillo salsa,* plus additional sauce for passing at the table
1 tablespoons olive oil
Small flour tortillas
Pico de gallo or salsa of choice
Queso fresca or cheese of choice
Trim excess fat from pork and cut roast in half. Fit the pieces side by side in the bottom of a slow cooker. Pour tomatillo sauce over pork, and cover crock. Cook on low 8 to 10 hours or until a meat thermometer registers 160 degrees F.
With the pork still in the crock, use 2 forks to pull meat into shreds. (The meat should be very tender, so this will be easy to do.)
Just before serving, heat oil on medium-high heat in a large cast iron skillet or Dutch oven. Working in batches, transfer shredded pork to skillet, and stir and cook until edges of pork start to “caramelize.”
To serve, prepare the tortillas, salsa, lettuce and cheese and let diners build a plate buffet-style. Pass additional tomatillo salsa at the table, if desired.
Tomatillo salsa is also referred to as “green salsa” and can be found in the supermarket alongside other Mexican condiments.
Kelly serves this with lime cilantro rice. She cooks Jasmine rice according to the package directions, squeezes a little fresh lime juice over it, and tosses in some chopped fresh cilantro leaves.