Slow-Cooker Braised Pork with Salsa

18 Reviews
From: EatingWell Magazine Winter 2004

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

Ingredients 8 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Oven method: Total: 3 hours
  6. 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.
  • 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.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 276 calories; 15 g fat(6 g sat); 1 g fiber; 6 g carbohydrates; 27 g protein; 8 mcg folate; 104 mg cholesterol; 3 g sugars; 0 g added sugars; 272 IU vitamin A; 4 mg vitamin C; 48 mg calcium; 2 mg iron; 218 mg sodium; 413 mg potassium
  • Nutrition Bonus: Zinc (35% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 medium-fat protein

Reviews 18

April 02, 2015
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By: EatingWell User
I have made this some many times for my family and everyone loves it! I use a jalapeno salsa verde so it's extra spicy and serve it over quinoa! It is so easy and so delicious! I have used the pork shoulder, as well as pork tenderloin, and this I'm trying it with chicken.
March 04, 2014
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By: EatingWell User
Easy and delicious with many serving options Add some apricot jam to make pork barbacoa! There are so many ways to use this once it's cooked. Enchiladas, soft tacos, scoop it up with chips! So EASY! Pros: easy, delicious
October 01, 2013
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By: EatingWell User
I am a vegetarian, so this sounds disgusting.
March 08, 2013
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By: EatingWell User
Staple in our house I make this with pork tenderloin. I cut it in chunks and throw all the ingredients into the crockpot (no browning, etc., b/c I hate crockpot recipes with extra steps on the prep end). I cook it for like 4-5 hours on low. When I get home I shred the meat, throw it in a large pan with the liquid and some fresh cilantro and then reduce the liquid 'til it's almost gone. I serve the meat with corn tortillas and all kinds of toppings (shredded radish, kohlrabi and/or lettuce, shredded cheese, diced avocado, sour cream, Mrs. Renfro's hot jalapeno salsa verde), or make enchiladas, burritos or quesadillas out of it, or just serve it over rice and beans for the kids (2 toddlers). Everyone loves it! Pros: Easy and delicious
January 24, 2013
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By: EatingWell User
Help with this recipe Do I cook this in the crock pot for 6-7 hours on high or low? PLEASE HELP!
February 14, 2012
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By: EatingWell User
Delicious and easy! I have 3 young children and an incredibly busy life style. This recipe is a go to as everyone, and I mean everyone, likes it. I use canned, petite diced tomatoes instead of the roma and add two chipotle peppers in adobo. We serve it with sour cream, cilantro, maybe a little shredded jack cheese, and high quality chips, black beans and rice. I think the salsa is key: make sure it is a good quality one. We like the mild Xochitl green salsa. Yum! Pros: Simple, delicious, inexpensive Cons: NONE
February 11, 2012
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By: EatingWell User
So Easy and So Good This is the first recipe I've ever done in a slow cooker and it was awesome! I followed the recipe exactly and it turned out great. I'm not a huge fan of tomatillos, so I got a green salsa that also had habenero in it. That gave it a bit of a kick and reduced the tomatillos a bit. One tip - if you use pork butt, have the butcher trim it for you. My butcher cut 3/4 pounds of fat off the original piece of meat. I'm glad I caught that at the store so I could adjust and not pay for fat. I trimmed more off before cooking. The meat really cooks down a lot so you want to make sure you start with close to the full amount in the recipe. Next time I make this, I'm adding New Mexico green chilis to it. Yum! Pros: Small number of ingredients
January 07, 2012
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By: ssteinberg
Tastes almost like my favorite dish at a local Mexican Restaurant! This dish is delicious! It tastes almost exactly like my favorite dish at a local Mexican restaurant. The only downside is that the flavor of the sauce could be punched up a bit. Next time I'll add a can of diced green chiles, some extra salsa and lime juice. This one is definitely a keeper! Pros: Easy, Flavorful
June 13, 2011
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By: Dani_B83
Good flavour, but somewhat dry Not sure if I did anything wrong, but all the liquid dried up so I didn't do the reduction step. I actually ended up adding some white wine and water so it would have some sort of sauce, and it turned out well. Next time I'll add more broth or salsa or both. Really great flavor though. Pros: Tasty, easy Cons: Not enough sauce