On the days that I work until dinner time, I don’t have time to prepare a whole meal. While there is always a frozen dinner I can pull from our stockpile, such meals still take time to heat up. I decided it was time to dust off my slow-cooker and put it to work. That way I can start dinner in the morning and have it ready to eat when I get home. Slow-cookers are an easy and economical way to put dinner on the table!
I had some delicious pulled pork burritos at my parents’ house the other weekend, so I thought I’d try out a similar recipe.
Green Chili Pulled Pork
Based on Slow-Cooked Carnitas Recipe
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, chopped
- 1 cup minced fresh cilantro
- 1 cup prepared salsa
- 2 tsp chicken bouillon
- 1/2 cup tequila
- 8 oz chopped green chilies (mild or spicy)
- 2 tomatillos, pureed* (or juice from a couple of limes if you don’t have tomatillos handy)
*To prep tomatillos, peal husks off and place in boiling water for 5 minutes or until soft. Puree in a food processor or blender (or just mash it up however you want).
Place pork in the slow cooker. Sprinkle with salt and pepper. Add the rest of the ingredients. Cook on low for 8-10 hours.
Remove pork from slow-cooker, shred meat with two forks (or even better, try out these). Add meat back to slow cooker to reheat.
Serve pork in warm tortillas with a squeeze of fresh lime juice, cilantro, cojito cheese diced tomato or onion and a little cabbage. I like mine with fresh salsa or hot sauce!