Recipes from Mexico :: Mexican Main Dishes Meat
Freeze this meat for later use in enchiladas, tacos, nachos, salads, etc. 1 (4 to 5 pound) lean boneless pork loin roast
1 c. salsa verde
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp. seasoned salt
2 tsp. pepper Rub garlic into roast. Sprinkle and distribute with salt and pepper. Cover with salsa and onions. Loosely cover pan with foil. Bake at 300 degrees fahrenheit 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 or without a lid, 1/2 an hour.
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