Chile Verde

4 lbs. chuck roast or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
10 tomatillos
1 (4-ounce) can diced chilies
1 (14.5-ounce) can diced tomatoes with juices
4 cloves of garlic, minced
1 tsp. kosher salt
2 tsp. cumin
2 tsp. sage
1 Tbsp. oregano
1/2 tsp. red pepper flakes
1/4 cup chopped cilantro

Use a 6-quart slow cooker. Trim fat from roast and place in stoneware. Add diced bell pepper and onion. Finely dice tomatillos or use food processor and pulse. Add chilies and tomatoes to slow cooker. Add garlic and seasonings. Add cilantro to the top of the meat. If your slow cooker releases a lot of steam, place a layer of foil over the top and then cover with the lid. Cook overnight on low, 8-10 hours. Shred with a fork. Let sit on low/warm all day so the meat absorbs the juices. Serve with tortillas, rice, pepper jack cheese, and sour cream.

Review - Really good! Definitely cook over night. You'll wake up to a kitchen that smells wonderful. The meat was very flavorful and was incredibly tender and juicy.