Ingredients

The following ingredients have 7 Servings
  • 1 medium pork shoulder roast boneless
  • 1 can(s) large can of La Victoria green enchilada sauce, 28 oz.
  • 1 can(s) Herdez green/verde salsa, small can, 7 oz.
  • 1 small yellow onion
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) ground oregano
  • 1 tablespoon(s) garlic salt
  • 1 small bunch of cilantro for garnish

Instruction

  • Cut roast into large cubed pieces and sprinkle the dry mixture of garlic salt, cumin, and oregano over all pieces of meat. Cut onion in eighths and arrange on top of cubed pork. Place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar).
  • In a medium bowl mix the enchilada sauce and verde salsa together and pour over meat and onions and cook for another 45 minutes uncovered until meat is tender.
  • Garnish with chopped cilantro and serve with Spanish rice and refried beans.