Recipe: Slow Cooker Braised Pork with Salsa (crock pot or oven)

SLOW COOKER BRAISED PORK WITH SALSA

3 pounds boneless pork shoulder or butt
1 1/2 cups prepared tomatillo salsa*
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided use
1/2 cup reduced-fat sour cream (for serving)
Hot cooked rice (optional, for serving)

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.

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.

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.

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. If desired, serve with rice.

*Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

TO COOK IN THE OVEN:
Preheat oven to 350 degrees 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.

MAKE AHEAD TIP:
Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Makes 8 servings, generous 3/4 cup each
Source: EatingWell Magazine, Winter 2004