Kelley’s Pork Carnitas

4 pounds pork-loin roast

1½ cups bottled tomatillo salsa (see note), plus additional sauce for passing at the table

1 tablespoon olive oil

Trim the excess fat from the pork, and cut the roast in half. Fit the pieces side by side in the bottom of a slow cooker. Pour the tomatillo sauce over the pork, and cover the crock. Cook on low heat for eight to 10 hours or until a meat thermometer registers 160 degrees.With the pork still in the crock, use two forks to pull the meat into shreds. (The meat should be very tender, so this will be easy to do.) Just before serving, heat the oil on medium-high heat in a large cast-iron skillet or Dutch oven. Working in batches, transfer the shredded pork to the skillet, and stir and cook until the edges of the pork start to #147;caramelize.#148; Serve at once with additional sauce passed at the table, if desired.Serves 12.Cook#146;s note: Tomatillo salsa is also referred to as #147;green salsa#148; and can be found in the supermarket alongside other Mexican condiments.@Recipe nutrition:Nutrition values per serving: 169 calories (29 percent from fat), 5 g fat (1.5 g saturated), 1.5 g carbohydrates, 0 fiber, 28 g protein, 78 mg cholesterol, 168 mg sodium.