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Shredded Carnitas
Freeze this meat for later use in enchiladas, tacos, nachos, salads, etc.
1 (4 to 5 pound) lean boneless pork loin roast
1 cup salsa verde
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon seasoned salt
2 teaspoons pepper
Rub garlic into roast. Sprinkle with salt and pepper. Cover with salsa and onions. Loosely cover pan with foil. Bake at 300 degrees F for 4 1/2 hours or until fork tender. Remove from oven. Cool a little and remove any excess fat off pan juices.
Using two large forks, shred the pork. Stir pan juices thoroughly into the pork. Return to oven. Cook, uncovered, 30 minutes.
