I started making this on Sunday. Finished it tonight. We'll be eating it later this week or it will go in the freezer.
Slow-cooker Braised Pork with Salsa
From EatingWell: Winter 2004
8 services (3/4C each) | Active time 7-8 hrs | Total time 7-8 hrs
Ingredients
3 lbs boneless pork shoulder, or butt
1 1/2 C prepared tomatillo salsa
1 3/4 C reduced sodium chicken broth
1 medium onion, thinly sliced
1 t cumin seeds, or ground cumin
3 plum tomatoes, thinly sliced
1/2 C chopped fresh cilantro, divided
1/2 C reduced fat sour cream
Preparation
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-in chunks and rinse with cold water. Place in a 5-6 quart slow cooker. Turn heat to high.
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, 6-7 hours.
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 min, to intensify flavors and thicken slightly. Add the pork and 1/4 C cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 C cilantro.
Oven method: Preheat oven to 350. Combine pork, salsa, 1/2 C chicken broth, onion, cumin seeds, and tomatoes in a 9X13in baking dish. Cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hrs. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4C cilantro. ladle into bowls, garnish with sour cream and remaining cilantro.
Nutrition
276 calories; 15 g fat; 6 g sat; 7 g mono; 104mg cholesterol; 6 g carbs; 27g protein; 1 g fiber; 211 mg sodium; 413 mg potassium
Tips & Notes
Make ahead tip: cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stove-top, in a microwave or in the oven.
Notes from me!
So, I didn't exactly follow the directions. It got to late and I didn't want to stay up and finish it. So I turned off the crock-pot and put the container in the fridge. This evening I pulled the meat out and shredded it and reduced the sauce like the instructions say. I got out a storage container out and put the meat then poured the reduced sauce on top. I plan on serving this over rice.
Slow-cooker Braised Pork with Salsa
From EatingWell: Winter 2004
8 services (3/4C each) | Active time 7-8 hrs | Total time 7-8 hrs
Ingredients
3 lbs boneless pork shoulder, or butt
1 1/2 C prepared tomatillo salsa
1 3/4 C reduced sodium chicken broth
1 medium onion, thinly sliced
1 t cumin seeds, or ground cumin
3 plum tomatoes, thinly sliced
1/2 C chopped fresh cilantro, divided
1/2 C reduced fat sour cream
Preparation
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-in chunks and rinse with cold water. Place in a 5-6 quart slow cooker. Turn heat to high.
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, 6-7 hours.
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 min, to intensify flavors and thicken slightly. Add the pork and 1/4 C cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 C cilantro.
Oven method: Preheat oven to 350. Combine pork, salsa, 1/2 C chicken broth, onion, cumin seeds, and tomatoes in a 9X13in baking dish. Cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hrs. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4C cilantro. ladle into bowls, garnish with sour cream and remaining cilantro.
Nutrition
276 calories; 15 g fat; 6 g sat; 7 g mono; 104mg cholesterol; 6 g carbs; 27g protein; 1 g fiber; 211 mg sodium; 413 mg potassium
Tips & Notes
Make ahead tip: cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stove-top, in a microwave or in the oven.
Notes from me!
So, I didn't exactly follow the directions. It got to late and I didn't want to stay up and finish it. So I turned off the crock-pot and put the container in the fridge. This evening I pulled the meat out and shredded it and reduced the sauce like the instructions say. I got out a storage container out and put the meat then poured the reduced sauce on top. I plan on serving this over rice.
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| Before cooking |
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