3 to 4-pound pork shoulder or butt roast, bone -in or boneless, doesn't really matter (mine was boneless)
1jar/can salsa verde, about 16 ounces, or Hatch green chile enchilada sauce
1jalapeño, finely chopped, seeds and all
Kosher salt and pepper
Handful of chopped cilantro
Flour tortillas for serving
Optional toppings such as chopped onion, avocado, cilantro, sour cream, cheese
Season pork shoulder with salt and pepper. Brown on stove top, make sure to brown all sides, about 15 minutes. Transfer browned roast to slow cooker. Pour salsa verde over pork and sprinkle chopped jalapeños on top. Cook on low for 8 hours.
Remove pork to cutting board. With two forks, shred meat into chunks, discard any big pieces of fat. Transfer juices to a large measuring cup or a de-fatter and remove as much fat as possible. Add shredded meat to a pot, pour verde sauce over meat and heat on stovetop until warmed through. Sprinkle with freshly chopped cilantro and serve with tortillas, toppings and refried beans.
Easy Refried Beans:Sauté 1 small, finely chopped onion in about 2 tablespoons of bacon drippings until soft and lightly browned. Add 2 finely chopped garlic cloves and cook about 30 seconds. Add 1 can pinto beans ~ do not rinse or drain ~ and ¼ cup water. Bring to a simmer and mash with a potato masher to desired consistency, about 7 to 10 minutes until pretty smooth and thickened up. Season with salt and pepper, sprinkle with a little queso fresco.