• 8servings
  • 480minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, C, P
MineralsSelenium, Copper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pound(s) boneless pork shoulder , or butt

  2. 1 1/2 cup(s) prepared tomatillo salsa (see Tips & Techniques)

  3. 1 3/4 cup(s) reduced-sodium chicken broth

  4. 1 medium onion , thinly sliced

  5. 1 teaspoon(s) cumin seeds , or ground cumin

  6. 3 plum tomatoes , (1/2 pound), thinly sliced

  7. 1/2 cup(s) chopped fresh cilantro , divided

  8. 1/2 cup(s) reduced-fat sour cream

Instructions Jump to Ingredients ↑

  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 1/4 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 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 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 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.


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