Description
A recipe for Slow-Roasted Pork With Salsa

Ingredients

• 1 boneless pork butt or shoulder roast (4 pounds)
  
• 1/3 cup Old El Paso Thick 'n Chunky salsa

Preparation
1. Trim fat from pork; place in 4- to 6-quart slow cooker. Top with salsa. Cover; cook on Low setting for 8 to 10 hours.

2. About 5 minutes before serving, remove pork from cooker. Discard liquid in cooker. Reserve one-third of roast. Cut remaining roast into slices to serve now. Serve with additional salsa, if desired.

3. Shred reserved pork with two forks; place in plastic storage container. Cover and label for Cheesy Pork Quesadillas then refrigerate.

Serve with Spanish rice and your favorite pouch cookie mix, prepared as directed.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available