Qdoba Mexican Grill Copycat Recipes: Pulled Pork

By weavincanuck

Ingredients

• 1 boneless pork shoulder roast
• 1 white onion, cut into thin strips
• 2 Poblano chilies, cut into thin strips
• 2 Jalapeños, minced
• 2 Anaheim or Hatch green chilies, cut into thin strips
• 2 cups tomatillos, husked, cut into large chunks
• 3 cloves fresh garlic, peeled, sliced
• 1 tablespoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

Details

Servings 1
Adapted from qdobaathome.blogspot.com

Preparation

Step 1

Cut onions into fine strips, approx 1/8 inch thick, and place in bottom of crock pot. Wash and cut tomatillos and place half in bottom of crock pot. Place pork roast into crock pot on top of onions and tomatillos. Sprinkle with salt, pepper, and garlic powder. Place remaining tomatillos, fresh garlic, and cut chilies on top of pork.


Turn crock pot on low and cook for a minimum of six hours. If your crock pot has a high setting you can cook on high for the first two hours, but don't leave on high too long as pork will become tough. After six hours, shred pork with tongs or forks, removing any fat prior to shredding.


Serve with warm tortillas, flavorful salsa, pico de gallo, minced onions, chopped cilantro, and avocados.