Charley’s Slow Cooker Mexican-Style Pork

Ingredients

• 1 (4 pound) boneless pork loin roast, trimmed of fat
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 cups water, or as needed

Directions

Season pork roast with salt and ground black pepper on all sides.

Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.

Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.

Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.