Since the pork verde appealed, a bit more detail:
6-7 lbs boneless country-style ribs, each cut in 2 or 3 pieces
2 jars Trader Joe’s Salsa Verde (mild)
1 jar Trader Joe’s Hatch Valley Salsa (spicier, or just use another jar of the mild one)
Brown meat on a couple of sides in cooking fat of choice, then throw in crockpot with salsas and resist the temptation to add water or salt, cover and cook on high for 2 hours, then low for another 2 or 3 hours till tender. Best refrigerated overnight so you can skim the fat off (there will be plenty), then reheated. NOTE: you can skip browning the meat and it will lose a bit of flavor but still be very tasty and a bit more tender and shreddable. Freezes beautifully.
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