Green Chili Pork Tacos

**UPDATE** I made these last night and let me tell you- these are amazing!!!  The only suggestion I would make is that if you like green chilis, add extra!!  Or if you can get your hands on some good fresh green chilis, definitely do that!  I lived in Albuquerque for almost 5 years, so I miss the fresh green chili smell in the air.  I was never a fan of spicy foods, but the last 6 months or so that we were there, I really began to enjoy it.  We stuffed these in the Old El paso Stand and Stuff tortillas, just to have a little fun with it!  I added some fresh cherry tomatoes, sour cream, cheese and a side of homemade guacamole.  I hope you enjoy this as much as my family did.  Oh, and by the way, this made quite a bit, so I ended up freezing it in an aluminum container (I purchase mine at the Dollar tree.  I get a 3 pack for $1, and they work great!!) 

Green Chili Pork Tacos

Ingredients

4 pound boneless pork loin
1/2 cup diced onion
1 10 oz. can ROTEL Diced Tomatoes with Green Chilies
1 16 oz. jar salsa verde
3 limes, juiced
1/2 t garlic salt
1/2 t chili powder
3/4 t ground cumin

Instructions

Spray slow cooker with non-stick cooking spray.

Place pork loin in bottom of slow cooker. With a fork jab top of meat every inch or so.

Add all remaining ingredients and cover with lid.

Cook on low for 6-8 hours depending on your slow cooker.

When cooked, remove pork and shred with forks or with your stand mixer using the dough hook

Add pork back into slow cooker and stir to combine.

Serve with tortillas, sour cream and shredded cheese.

***If using this recipe for a freezer meal, add all ingredients to a freezer bag & place into freezer. Due to the large size of the pork loin, you may need to cut into 2 or 3 smaller pieces to fit better in the bag***