Southwestern Green Chile Pork Roast, featuring pork shoulder roast – starts fast with an easy 15 minutes of preparation. Then, it’s ‘set it and forget it’ for six to eight hours using a slow cooker. Get it started early in the morning, and when you walk in the door after a long day away, dinner will be done.
Makes: 8 servings
Prep Time: 15 minutes
Total Time: 6-8 Hours
- 3 to 4 pound pork shoulder, trimmed of fat
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 14 1/2-oz can tomatoes, diced
- 2 4-oz cans green chilies, diced
- 2 teaspoons ground cumin
- Corn tortillas
- Salsa Verde
- Sliced avocados
- Sour cream
Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.
Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.
Add 1 cup water. Cook on low for 6 to 8 hours, until tender
Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.
Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.
Recipe courtesy of Pork Be Inspired