It's crazy how easy this pork roast is. This is why I call it:

THE CRAZIEST, EASIEST PORK ROAST

This is dead easy (have I mentioned?), and you can measure the ingredients by the handfuls. Leave precise measurements for baking or graduate chemistry class (which is sort of what baking is anyway).

INGREDIENTS

• One 8- to 10-lb boneless pork roast, skin trimmed

• 2 large bottles of roasted tomatillo sauce

• 10-12 medium ripe tomatoes, chopped into chunks

• 6 or 7 garlic cloves, paper removed, smashed and then coarsely chopped

• 1 handful chopped flat-leaf parsley

• 1 handful chopped basil

• 1 handful chopped cilantro

• Salt and pepper

• Crushed red pepper

PROCEDURE

In your EuroCAST Dutch Oven or Double Roaster:

1. Over medium heat, combine all the ingredients and bring to a low boil

2. Let simmer for about 2 hours over low heat, turning every 30 minutes or so

3. Remove from heat and cover with tinfoil

4. Return the cookware to your oven, at 300F oven

5. After 1 hour, remove foil

6. Continue roasting in the oven to allow the top to brown, one hour

7. Remove from heat, pour contents to a large bowl

8. Let cool enough that you can shred with two forks (if you decide against putting content in a bowl so you can shred the meat in the EuroCAST cookware, be careful not to scrape against the sides of the pan, as the non-stick performance could be diminished)

9. During shredding, make sure to mix the pork with the sauce

TIP: While you're roasting this low and slow in the oven, check it occasionally. If the sauce level gets too low, the pork may dry out. Just add water to come up to the top of the roast.

SERVING SUGGESTIONS

For something more casual, put on shorts and flip flops and do this:

Taco style. I like the little corn tortillas that are just big enough to fit in your hand. In each tortilla, layer your flavors with the following classic ingredients:

• Shredded cheese

• Sour cream

• Cojita cheese

• Hot sauce

• Guacamole