This recipe is again from a cooking class hosted by Qdoba. This pork is used for traditional street tacos and is so flavorful and tender that it's unbelievable. It also happens to be insanely simple, which makes me happy.
If you are looking for a new twist on tacos and are tired of chicken or steak, look no further. This pork was definitely a crowd pleaser and any leftovers would be great in a variety of recipes that call for pulled pork.
Slow Cooked Pork with Green Chilies and Tomatillos
1 boneless pork shoulder roast
1 white onion, cut into thin strips
2 Poblano Chilies, cut into thin strips
2 Jalapeno Chilies, cut into thin strips
2 Anaheim or Hatch Green Chilies, cut into thin strips
2 C. Tomatillos, cut into large chunks
3 cloves fresh garlic, smashed
1 T. Salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
Place the onions in the bottom of a slow cooker. Top with half of the tomatillos. Place the pork roast into the slow cooker and sprinkle with salt and garlic powder. Add remaining tomatillos. Top with all of the chilies.
Cook on low for a minimum of 6 hours. (The idea is to cook the pork slowly so that it is fork tender)
After 6 hours, the pork will be fork tender and ready to shred. If necessary, remove any fat prior to shredding.
Using tongs or your hands, shred the pork into taco sized pieces. Add pepper and additional salt to taste.
Serve with fresh, warm tortillas and your favorite taco toppings (I suggest the traditional topper of cilantro, red onion, and lime juice.)