• 2 lb. pork roast
• cumin
• oregano
• chili powder
• cayenne powder
• salt and pepper
• 5 cloves garlic, peeled and whole
• 1 cup tomatillo salsa
• 1 onion, diced
• a little oil
• cilantro (optional)
• cooking spray

1. Cook the diced onions in the oil until they are translucent.
2. Add the tomatillo salsa in and stir to combine.
3. Meanwhile, season the roast.
4. Season liberally with salt, pepper, chili powder, cumin, oregano and cayenne (well not too liberally with that if you don't like spicier foods :) on both sides.
5. On the top, cut 5 slits or Xs into the roast and insert the whole cloves of garlic in the slits.
6. Spray the bowl of the crockpot with some cooking oil.
7. Put roast into the crockpot.
8. Pour tomatillo mixture over the roast.
9. Cook on low for 8-9 hours.
10. Shred the meat with two forks and continue to cook for about 30 minutes with the lid off, to thicken the salsa a bit.
11. Remove the garlic cloves and stir in the cilantro.

Use to fill tacos/burritos/enchiladas or just eat with some beans and rice.