The slow cooker transforms pork shoulder from tough to tender. Combined with a tangy New Mexico–style salsa verde, the leftovers are even better the next day.
- 1 (3 lb) boneless pork shoulder
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt, plus more for seasoing
- 2 (4.5 oz) cans diced green chilies, undrained
- 1 large white onion, cut into wedges
- 3 cloves garlic, smashed
- 1 cup salsa verde
- 1 cup packed fresh cilantro
- Corn tortillas and lime wedges, for serving
- Trim excess fat from the pork shoulder and cut meat into 2-inch chunks. In a small bowl, combine the chili powder, cumin, and salt. Rub all over pork. Add to slow cooker bowl.
- To slow cooker bowl, add the green chilies, onion, garlic, salsa verde, and ½ cup water. Cover and cook on low 8–10 hours, until pork is very tender.
- With slotted spoon, transfer pork to a bowl and shred. Cover to keep warm.
- Transfer any solids and ¼ cup cooking liquid from slow cooker bowl to a blender. Add the cilantro. Blend until smooth. Season with salt to taste. Serve the sauce on the side or toss with pork until combined. Serve with the tortillas and lime wedges.
This recipe is
- Dairy Free
- Nut Free
- Oct/Nov 2020
- gluten free
- Wheat Free
- Lactose Free
- Egg Free