The pork came out so tender with a really tasty sauce. My only complaint was that it was a little salty. To help balance it out a little, I added a little lime juice. Served it over brown rice and topped with low-fat sour cream, cilantro and scallions. Also, made the best leftovers!
Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.
19 Reviews for Slow-Cooker Braised Pork with Salsa
I obsessively read recipes online. I often get inspired but don't always act on that inspiration. I am the mom of 4 boys and work full time so I really gravitate towards easy but savory stuff. This recipe inspired me and it was even better than I'd hoped. My husband took one taste and wanted to invite friends over to have some. Yeah. It's that good. Totally worth the whole cutting the meat thing. And mmmmmmm.........My changes? I sauteed onions and garlic with the cumin seeds in a splash of olive oil. I also used 1/2 medium-hot salsa (the Rick Bayless brand) verde, and 1/2 mild. Instead of plum tomatoes I strained the juice from a can of diced tomatoes and added most of the tomatoes themselves(my only option). I also seasoned the pork with a healthy dose of adobo and added a touch of salt to the sauce mixture while simmering. I added tons and tons of cilantro (LOVE it). This pork is so tender; the sauce so flavorful. Make. This. Now.
1 and ½ cup of salsa verde (a bottle)
½ cup of canned tomatoes
1 tsp of cumin seed
1 tsp of coriander seed
½ medium onion
½ tsp salt
½ cup of beef or chicken broth
~3 lbs of butt or shoulder pork roast (more if there is a bone)
~4 to 6 oz of tomato paste
Optional: 1/2 cup chopped fresh cilantro, 1/2 cup reduced-fat sour cream
1. Trim pork surface fat, bones & reserve for other applications (aka refried beans, soups etc). Cut meat apart following layers of fat around muscles; trim fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker.
2. Combine salsa, tomatoes, broth, onion, coriander and cumin seeds and pour over the meat. Mix gently. Turn heat to high for 1 hour. Reduce to low and cook for 7 to 10 hours till meat is tender.
3. Mix in tomato paste and turn heat back to high for about 30 min to thicken. Turn off the heat.
4. Stir in 1/4 cup cilantro if desired. Ladle into bowls, garnish with sour cream and remaining cilantro if desired.
This is the first recipe I've made in a while that my whole picky family loved! It's not often everyone at the table agrees that something is good. I served it win taco shells with fat free sour cream and light cheddar. This will be a regular in our house from now on!
This was absolutely to die for! My whole family loved it. The meat just melted in your mouth. I will say you need to be prepared to do a little more work than a usual slow cooker meal as the trimming of the meat and skimming and reducing of the sauce does take some extra time, but well worth it. It's a keeper!!