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Ingredients
  • 1 boneless pork shoulder butt roast (3-½ to 4 pounds)
  • 1 large onion, chopped
  • 1 jar (16 ounces) salsa verde
  • 2 cans (4 ounces each) chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup minced fresh cilantro
  • Hot cooked grits
  • Sour cream, optional
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