Ingredients:
4 Pounds Pork Butt
2 Tablespoons Hot Chili Powder
1 Tablespoon Cayenne Pepper
1 Large Onion, Chopped
4 1/2 Cups Cold Water
1 Large Can Salsa
1 Large Tomato, Chopped
3 Green Chile's, Chopped
Information:
Serving Size 6
355 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
Put the pork in a oven safe bag. Top the pork with chili powder and cayenne powder along with the onions. Make slits in bag for vents and loosely and carefully close bag. Tie off with oven safe string. Pour in the water around the bag at 1 1/2 in deep. Cover the slow cooker and cook on low setting for at least 7 hours. Once pork is tender remove the pork from the oven safe bag and place pork in a large baking dish. Safe 1 cup of the broth from the oven bag. Shred the pork with a fork or your fingers. Add the jar of salsa and tomatoes, Cook in the reserved liquid and shredded pork. Bring to a rolling boil over high heat, reduce, cover and simmer about 45 minutes, stir frequently.
