"With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker."
3 pounds boneless pork shoulder or butt
1 1/2 cups prepared tomatillo salsa (green salsa)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 t cumin seeds or ground cumin (I used ground cumin)
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 reduced-fat sour cream
Trim and discard pork surface and 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 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 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 sprinkling of the remaining 1/4 cup cilantro.
Makes about 8 servings, generous 3/4 cup each
I've cooked this recipe a few times, but never turned the slow cooked pork into tacos. Since it's Cinco de Mayo, we did it up tonight. I love how moist and flavorful the pork is, not to mention, how it cooks itself in the slow-cooker!