Slow Cooker Braised Pork w/ Salsa

Eating Well Mag Serve over quinoa or brown rice

Slow Cooker Braised Pork w/ Salsa
Slow Cooker Braised Pork w/ Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds boneless pork shoulder, or butt

  • 1 1/2

    cups prepared tomatillo salsa, (see Ingredient Note)

  • 1 3/4

    cups reduced-sodium chicken broth

  • 1

    medium onion, thinly sliced

  • 1

    teaspoon cumin seeds, or ground cumin

  • 3

    plum tomatoes, (1/2 pound), thinly sliced

  • 1/2

    cup chopped fresh cilantro, divided

  • 1/2

    cup reduced-fat sour cream

Directions

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

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