This Latin specialty is one of our all-time favorite tomatillo recipes. The acidity of the tomatillos tenderizes the meat until it’s falling apart, melting the marbled fat. The resulting meat can be eaten as is but we love to use it in carnitas or enchiladas topped with lots of fresh salsa, sour cream and extra cilantro. Oftentimes we puree the drippings along with the cooked down tomatillos for a rich green sauce we use over mashed potatoes like gravy.
Excellent served with warm tortillas, avocado, lettuce, tomato, cilantro, and sour cream.
- 1 bone-in pork shoulder roast (3 to 4 pounds)
- 1/4 teaspoon salt
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large lime (optional)
- 1 tablespoon oil
- 15 tomatillos (1 to 2 lbs) husks removed, chopped
- 2 green chili peppers (choose type based on your own heat preference)
- 1 medium onion, chopped
- 2 garlic cloves, peeled and halved
- 1 cup white wine
- 6 cups chicken broth
Directions
Preheat oven to 250 degrees F (120 degrees C). Can also be cooked on the stovetop simmered on low or in a croc pot on low for 8 hours or on high for 6 hours.
Sear roast in Dutch oven with 1 Tbs oil. Add remaining ingredients (except lime) and cook for 4-6 hours until falls apart with fork.
Remove pork from slow cooker and shred into smaller pieces with two forks. Place the shredded pork back in slow cooker with the leftover sauce and sprinkle with the fresh lime juice. Stir well. Serve with optional accompaniments per recommendations above, if desired.