Super-Easy Crock Pot Chile Verde - cooking recipe

Ingredients

2 -3 lbs boneless pork shoulder
1 (28 ounce) can green enchilada sauce
1 onion, chopped
1 teaspoon lemon pepper
6 garlic cloves, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
optional
sliced pickled jalapeno pepper

Preparation

Turn the crock pot on to high while you chop the onions and slice the garlic.
Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
Cover and cook on high for 5-6 hours.
Degrease the sauce.
Shred the meat.
Serve with chopped avocado and a dollop of sour cream, if you like.