The recipe I was given years ago lacked in flavor so I modified it and
we're extremely happy with the outcome. I've been making them this way
for years. Originally the roasting was done on a rack with water
underneath and just a simple salt and pepper.
Now I use a large onion diced as my natural rack to protect the pork.
The onions bake together and become an essential flavor to the dish. I
place the pork roast on top of the onion pieces and surround it with a
can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a
can of salsa verde enchilada sauce on top of the green chiles and
onions. Cover it with foil and bake for 2 hours at 350°.
Then uncover it and bake another hour or until fork tender. Remove the
roast to a cutting board and shred it into bite sized pieces.
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