Sprinkle roast with a generous amount of seasoned meat tenderizer, salt & pepper; set aside.
Pour oil in a large skillet and heat over medium heat. Once oil is hot, sauté onion for a couple of minutes, until it is just starting to get translucent.
Remove the onion to a side dish and set aside. Brown roast on all sides in this same skillet.
Pour about a third of the enchilada sauce into crock pot - place roast on top of sauce, sprinkle on garlic powder, sautéed onion, and pour remaining enchilada sauce over the top.
Cover and cook on low for 8 hours; pork is done when it is fork-tender.
Shred roast with a couple of forks and place pieces on a cookie sheet. Broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos, or on nachos.
NOTES: Toppings are not included in the recipe above, we used shredded Monterey Jack cheese, chopped tomato, chopped onion, sliced black olives and homemade guacamole, jicama slaw, thinly sliced radishes, chopped cilantro, sliced jalapeno peppers, salsa, hot sauces and wedges of lime. Set out with a supply of warm corn and flour tortillas to let everyone make their own to their own liking. Grab a Corona and go watch the game.
The original recipe calls for 28 oz. green enchilada sauce. Feel free to substitute red sauce or go half and half if you’d like.