Combine in a crock pot, and mix well:
1/4 t oregano
1 t cumin
1/2 t cayenne pepper
1 t chili powder
3 bay leaves
3 small cans diced green chilies
1 jalapeno (seeded, wedged)
1 lg onion, wedged
2 stalks of celery
3 cloves garlic, chopped
salt and pepper
Place 1 5 lb Boneless Pork Roast on top of mixture. Salt and pepper it. Place whole garlic cloves, and 1/4 bunch fresh cilantro on top.
Cover and cook on low for 10-12 hours.
After cooking, remove the roast and stain the juice from the crockpot. Put liquid back in crockpot. Pull the pork (shred) and place back in with the juices.
Add 1 (14-16 oz) jar Mild Salsa Verde
Continue cooking covered for 2 hours.
Eat with fresh tortillas, black beans, avocado, and cheese.
Substitute allergy free condiments if needed.
Freeze leftovers for a quick meal!
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