New Mexican Green Chile Pork

Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Line 18-inch by 12-inch jelly-roll pan with foil.

Place pork in 6-quart slow cooker bowl. In small bowl, combine chile powder, sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Rub all over pork in bowl.

On prepared pan, spread tomatillos, onion, garlic, and jalapeños in single layer. Broil 7 minutes or until blackened and blistered in spots, stirring twice. Immediately add to slow cooker bowl along with cilantro and broth. Cover with lid and cook on low 8 hours.

With tongs and large serving spoon, transfer pork to cutting board. Remove and discard bone and excess fat. Cut off one-third of meat; transfer to container and refrigerate up to 3 days. With large serving spoon, transfer all vegetables to blender. Puree until smooth. Thin with additional cooking liquid if desired. Transfer one-half of sauce to container; refrigerate up to 3 days. Discard remaining liquid in slow cooker bowl.

Cut remaining pork in slices across grain. Divide among serving plates, along with rice and lime wedges. Spoon remaining sauce over pork, and garnish with cilantro leaves.