Ingredients

• 1 (4 pound) boneless pork shoulder roast, trimmed
• 3 tablespoons chili powder
• 1 cup chopped onions
• 4 cups water
• 2 (16 ounce) jars salsa
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained

Instructions

1. Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
2. Cover and cook the pork on Low for 6 to 8 hours.
3. Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
4. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.