5 1boneless pork roast, half-frozen 1ptsalsa verde 0corn tortillas or tortilla chips 0grated cheese (optional) 0chopped onions (optional) 0chopped cilantro (optional) 0chopped tomatoes (optional) 0sour cream (optional) Chop up the half-frozen pork roast into chunks no bigger than an inch all round. Freezing it part-way makes it easier to slice, is the only reason for the roast to be half-frozen. Place in your crockpot on high, dump the pint of salsa verde over the top, put the lid on and forget about it for at least five hours. You can shred the pork and serve as the meat in tostadas, burritos or tacos if you want, or do what we did: serve in a bowl with the optional accompaniments and tortilla chips. The tortilla chip crumbs were especially good with the liquid from the crockpot.