I was asked to add some recipes by Rena so here they are...
1 Pork shoulder/Boston butt under 10 lbs.
1 jar of Safeway brand Salsa Verde
1/2 onion diced
1 lime cut in half
In a crock pot place pork, onion, lime juice, lime halves, and Salsa Verde. Cook for 8 hours on low or 4 hours on high. When done shred meat. Place shredded meat in pan and add juices from crock pot trying not to get any of the "chunks" of onion. Place in oven at 425 degrees F for 20 minutes, turn and brown meat again. Serve and enjoy this low fat version of a Mexican classic.