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Slow-Cooker Braised Pork with Salsa
Jerry Anne Di Vecchio
“With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.”
3 pounds boneless pork shoulder, or butt
1½ cups prepared tomatillo salsa, (see Ingredient Note)
1¾ cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, ( ½ pound), thinly sliced
½ cup chopped fresh cilantro, divided
½ cup reduced-fat sour cream
1Trim 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.
2Combine 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.
3With 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 ¼ cup cilantro; heat through.
4To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining ¼ cup cilantro.
5Oven method: Total: 3 hours
6Preheat oven to 350°F. Combine pork, salsa, ½ 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 2¼ hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in ¼ cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.
Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.