3 lb (1.4 kg) boneless pork shoulder roast, without the rind, cut into 4 or 5 pieces

1 jar 16 oz (450 ml) salsa verde (see note), store-bought

Salt and pepper

In a slow cooker, place the pork and cover with the salsa verde. Cover and cook on low for about 8 hours or until the meat is fork-tender.

With two forks, shred the meat, taking care to remove the fat. Adjust the seasoning. Spoon the meat in a serving dish with a little of the cooking juices.

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