Rate this article: 5.0 1083 Print Yield: Prep Time: 20 minutes Cooking Time: 8 hours Ingredients: 1 1/2 cups (375 mL) medium salsa Half small red onion, thinly sliced 4 cloves garlic, halved 2 tsp (10 mL) chili powder 1 tsp (5 mL) dried oregano 1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) freshly ground black pepper 1 boneless Ontario pork shoulder blade roast, about 2 lbs/1 kg 1/2 cup (125 mL) no salt added chicken broth 6 small whole wheat buns (each 28 g), halved Cooking Instructions: Combine salsa, onion and garlic in slow cooker; set aside. In large bowl, combine chili powder, oregano, cumin and pepper; add pork roast and turn to coat well. Heat large non-stick skillet over medium high heat and brown pork roast on all sides. Place in slow cooker. Pour broth into skillet and bring to a boil scraping up brown bits; add to slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Remove roast from slow cooker and using 2 forks start shredding the meat. Using a small spoon, remove any fat from the surface of the sauce. Return shredded meat to slow cooker and stir to combine. Reserve 2 cups (500 mL) for Nacho Casserole. Serve on buns. Fast-Fry Pork Loin Chops with Feta Cheese and Black Olives Cinnamon Pork Roast