| | Directions | | 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. Cover and cook the pork on Low for 6 to 8 hours. 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. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. |
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| Ingredients | | - |  | 1 boneless pork shoulder roast, trimmed (4 pound ) |
| - | | 3 tablespoons chili powder |
| - | | 1 cup chopped onions |
| - | | 4 cups water |
| - | | 2 jars salsa (16 ounce jars) |
| - | | 2 cans diced tomatoes with green chilies, undrained (10 ounce cans) |
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