Dinner ready when you get home and only 30 minutes of prep? It's true! Use for tacos, nachos or burrito bowls and the leftovers to make Pork Carnita Queso Dip.
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1 (4-pound) pork shoulder roast
1 tablespoon chili powder
2 teaspoons salt
2 tablespoons Land O Lakes® Butter
1 cup jarred hot salsa
1 large (2 cups) onion, cut into strips
Pat pork shoulder dry, using paper towel. Sprinkle evenly with chili powder and salt. Heat 12-inch skillet over medium-high heat. Melt butter in pan until sizzling; brown pork on all sides.
Place salsa into bottom of 6-quart slow cooker. Add onions and browned pork, pouring juices and browned bits from skillet over top. Cook on Low heat setting 7-9 hours or until pork pulls apart easily. Remove pork to bowl; pull into bite-sized pieces. Strain onions from liquid; add to pulled pork. Add about one cup of remaining liquid to coat pork and add flavor.
Serve as desired. Great for tacos or over rice and beans!