- 1 (4 pound) boneless pork shoulder roast, trimmed
- 3 tablespoons chili powder
- 1 cup chopped onions
- 4 cups water
- 2 (16 ounce) jars salsa
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
- Cover and cook the pork on Low for 6 to 8 hours.
- Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.