Pork Roast Verde

1-4 pounds pork roast

1-2 pounds tomatillos

1 onion

salt and pepper to taste

instant mashed potato flakes

water

crockpot with removable liner

Remove strings if the pork roast came wrapped. Trim visible fat. Put the pork roast in the crockpot.

Remove husks from the tomatillos, and wash them. Cut them in quarters or eighths, removing the stem. Toss them in the crockpot.

Chop the onion and toss it in the crockpot.

Add a tiny amount of salt (1/4 tsp) and freshly ground pepper (several grinds).

Add water to the crockpot until it just barely covers the pork roast. Let it cook on low 8 hours or more.

Put the crockpot liner in the frig for several hours until the fat congeals on top. Skim the fat, and put the liner back in the crockpot without the lid to cook again. (Some people skip this step. Not me!) Cook the pork roast until it falls apart easily.

Now that the pork roast is hot again, it's time to reduce the water. (Some people let it cook with the lid off, watching to make sure it doesn't burn. I prefer to the faster method.) Add some potato flakes to thicken it as much as you like. Serve it up!

My friend Dan suggested this recipe off the top of his head when I asked him on the phone what to make with tomatillos. I suspect I've mangled his original recipe, but this does taste good!