Categories: Slow Cooker

Ingredients

• 3 pounds boneless pork shoulder, or butt
• 11/2 cups prepared tomatillo salsa, (see Ingredient Note)
• 13/4 cups reduced-sodium chicken broth
• 1 medium onion, thinly sliced
• 1 teaspoon cumin seeds, or ground cumin
• 3 plum tomatoes, ( 1/2 pound), thinly sliced
• 1/2 cup chopped fresh cilantro, divided
• 1/2 cup reduced-fat sour cream

Directions

1. Trim and discard pork surface 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.

2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

3. With a slotted spoon, transfer the 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 ¼ cup cilantro; heat through.

4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining ¼ cup cilantro.

5. Oven method: Total: 3 hours

6. Preheat oven to 350°F. Combine pork, salsa, ½ cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2¼ hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in ¼ cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

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