Slow Cooked Pork Smothered In Tomatillo Salsa Recipes

Steps:

• For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
• Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
• Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
• While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
• Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
• For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
• To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
• Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.