Slow Cooker Chile Verde

Ingredients

• 3 pounds boston butt pork shoulder boneless cubed
• 14.5 ounce canned tomatoes diced canned
• 2 cloves garlic minced
• 35 ounce salsa green canned
• 4 ounce jalapeño peppers diced canned
• 3 tablespoons olive oil 
• 0.5 cup onion chopped

Equipment

• frying pan
• dutch oven
• slow cooker

Directions

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and garlic; cook and stir until fragrant.
3. Add the cubed pork, and cook until browned on the outside.
4. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
5. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.