Servings: 8

4 pounds boneless pork country ribs, cut into 1 inch cubes 4 pounds boneless pork country ribs, cut into 1 inch cubes
2 tablespoon oil 2 tablespoon oil
2 onions, chopped 2 onions, chopped
2 7 ounce cans diced green chiles 2 7 ounce cans diced green chiles
14½ ounce can diced tomatoes 14½ ounce can diced tomatoes
24 ounce can thick & chunky salsa verde 24 ounce can thick & chunky salsa verde
½ teaspoon cumin ½ teaspoon cumin
flour tortillas, warmed flour tortillas, warmed

Heat oil in a large skillet over medium-high heat.
Working in batched, brown pork on all sides; remove pork to a slow cooker as it is browned.
Drian skillet, reserving one tablespoon oil in skillet.
Add onions and sauté until translucent, scraping to get up all of the browned bits in the skillet.
Add onions, undrained chiles and tomatoes to slow cooker; stir in salsa and cumin.
Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 hours, until porks is very tender.
To serve, shred pork; spoon into warmed tortillas.