1 pork loin roast 2-3 pounds
3 medium onions, medium slices
2-3 T ancho chili powder (pure chili powder without cumin and fillers)
0.5 - 1 t ground cumin
salt to taste
small amount of olive oil.
3 cloves garlic, peeled and crushed
Line the bottom of the crock pot with the sliced onions & garlic, creating a bed for the roast.
Rub the outside of the roast with the chili powder, cumin and salt. Place on top of the onions, if there is any fat left on the outside, put that side facing up.
Cook on low for 7-8 hours (4 hours on high). If there is any fat part left on top, remove, and then shred it, mixing with any juices that are left and the now carmelized onions. Adjust salt if needed.