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.
- 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
- 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.
Tips & Notes
- 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.
Per serving: 276 calories; 15 g fat (6 g sat, 7 g mono); 104 mg cholesterol; 6 g carbohydrates; 27 g protein; 1 g fiber; 211 mg sodium; 413 mg potassium.
Nutrition Bonus: Zinc (27% daily value), Potassium (24% dv).
Carbohydrate Servings: 2
Exchanges: 1 vegetable, 4 lean meat
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- Ease of Preparation
- Type of Dish
- Main dish, meat
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient