Ingredients
1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces3 cans (10 ounces each) green enchilada sauce1 cup salsa verde1 can (4 ounces) chopped green chiles1/2 teaspoon saltHot cooked riceSour cream, optional
Preparation
In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.
