INGREDIENTS
1
medium yellow onion (sliced into rings)
6 lb
pork butt (shoulder -- bone-in or boneless; this is forgiving)
2 tbsp
chili powder
1 tsp
smoked paprika
1 tsp
cumin
1 tsp
Kosher salt
1 tbsp
minced garlic (about 6 cloves)
16 oz
jar Hatch Valley salsa or salsa verde
10 oz
can diced tomatoes with green chilies (Rotel or similar)