Low & Slow Pork Verde

Name: Low & Slow Pork Verde
Ingredients: 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds); 1 large onion, chopped; 1 jar (16 ounces) salsa verde; 2 cans (4 ounces each) chopped green chiles; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon ground cinnamon; 1/4 cup minced fresh cilantro; Hot cooked grits; Sour cream, optional

13 ingredients

3 steps

Ingredients

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Directions

1

Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender.
2

Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.
3

Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.