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Low & Slow Pork Verde

TOTAL TIME: Prep: 15 min. Cook: 5 hours YIELD: 8 servings.
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

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.

Nutrition Facts

1 cup (calculated without grits and sour cream): 349 calories, 20g fat (7g saturated fat), 118mg cholesterol, 872mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 34g protein.

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