ready in: over 5 hrs
recipe id: 36443
5 pounds lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
1 tablespoon seasoned salt
2 teaspoons black pepper
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees F for four and a half hours, or until fork tender.
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork.
Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven.
Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
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