• 32 oz. Salsa Verde
• 1 c. Chicken Stock
• 3 lbs. Pork Shoulder
• 5 tbsp. High Desert Southwest Seasoning (divided)
• Cilantro (garnish)
• Cotija Cheese (garnish)
• Avocado (garnish)
• Red Onion (garnish)
• Tortilla Chips (garnish)

1. Turn Crock Pot onto low.
2. Dump all Salsa Verde, 1 tbsp High Desert and Chicken Stock into Crock Pot.
3. Place pan on burner turned to medium.
4. While pan is heating up, cube Pork Shoulder into 2" cubes. Season with 4 tbsp. High Desert.
5. Once pan is to temperature, add frying oil. Place cubes in pan evenly and brown all sides.
6. When browned, all Pork cubes into Salsa Verde. (optional: Deglaze pan with White Wine. Pour reduction into Chili Verde.)
7. Cook for 4 hours on high or 8 hours on low. As soon as the Pork is fork tender, shred it and simmer!
8. Serve hot and garnish with all of the things!
9. MUNCH MUNCH MUNCH

• Make your own Salsa Verde to really take this to the next level!
• Spice things up with Jalapeno or really get after with some habanero.

1. What if I don't like/eat pork?

Boneless/skinless chicken thighs are your best friend here. Honestly, hear me out, toss in some firm tofu...