First I want to say a big thank you to Shel1986 for her suggestion to use Herdez brand Salsa Verde. For everyone who complained this recipe was bland next time add 8-16 oz of this Salsa Verde in your crockpot and watch your mouth explode with flavor at dinnertime.
I substituted a bottle of Corona beer for the water. Second I omitted the tomatillos, green chiles, and jalapeno peppers and instead added 16 oz of Herdez Salsa Verde. I doubled the oregano to 2 tsp. I also added 2 T of fresh Key lime juice. (I kept the onions, cillantro, and garlic amounts as per the recipe). If you don't like super hot spicy then back down on the Salsa Verde and add it in 1/4 cup increments until you get the right level of heat for your personal preference.
This pork had a complexity of flavors with the garlic, salsa verde, oregano, lime juice, cilantro, and onions. I'm not a big pork fan but this turned out to be the best pork recipe I've ever fixed. Forget the chipotle peppers in adobo sauce and find yourself some Herdez salsa verde instead. This recipe is a keeper. In fact I'm going to dig out a couple of more pork shoulders from the freezer to cook and freeze in smaller portions for making enchiladas, tacos, and burritos.
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First I want to say a big thank you to Shel1986 for her suggestion to use Herdez brand Salsa...