Chile Verde

2-3 Lb. Pork Shoulder Roast
1 Cup Beef Broth
Chili Powder
Ground Cumin
Garlic Salt
Black Pepper
3 or More Fresh, Whole Jalapenos
1 Large Can Diced Green Chiles
1 Jar Green Salsa (I use La Victoria)

In a crockpot, lay the roast fat side up. Add broth and lay jalapenos to the side of the roast in the broth. Over the fat only, trying to avoid adding too much to the broth, sprinkle the cumin, chili powder, garlic salt, and pepper liberally. Cook on low for 12 to 13 hours.

Remove the roast from the crockpot. Remove the fat and bones from the roast; shred the meat into large chunks. In a large bowl, add the shredded meat, green chiles and salsa. Strain 1 to 1/2 cups of the broth from the crockpot into the bowl and combine. Empty the crockpot of everything else and add the meat mixture to the crockpot.

Serve with brown beans and tortillas.