" SALSA VERDE PORK "

3 - 1/2 pounds bone-in pork shoulder (aka pork butt )

1 bottle (15 0z.) salsa verde

1 medium onion, finely chopped

3 cups chicken broth

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup chopped fresh cilantro

salt

Trim excess pork fat. Put trimmed pork in a slower cooker ( 5 to 6 quarts ) and turn heat to high. In a pan, bring salsa, onions, broth, oregano, cumin and coriander to a boil. Pour over pork, cover and cook until meat is very tender when pieced and registers at least 165 on a meat thermometer; at least 7 or up to 9 hours.

Remove pork from slow cooker to allow to cool.

Meanwhile, pour juices to a pan. Skim and discard fat. Boil juices, stirring until reduces to

2 - 3/4 cups , 8 to 10 minutes.

With 2 forks, tear meat into large shreds. Add to pan and stir in salt to season and cilantro leaves.

Serve with tortillas, more salsa, sour cream and shredded cheese.

Makes 6 servings.