Slow Cooker Pork with Pickled Tomatillos and Jalapenos

Usually when you think of slow cooker recipes, you think of stews, soups or pot roasts. I would have never thought to make this Mexican inspired pork dish if it hadn’t been for the wonderful Rick Bayless. In his cookbook, Everyday Mexican. he actually has several recipes that utilize the slow cooker, I’ve never used mine the same way again, I was hooked!

The other thing that I love about this (and a lot of Rick’s recipes) is that it’s healthy. It uses the tomatillos natural juice as the base of the cooking sauce, and adds relatively little else. I made quite a few changes to Rick’s original recipe, but the idea is the same. This dish would be good for a burrito or soft taco filling, or just as is over rice. (I forgot to take pictures, so use your imagination?)

Slow Cooker Pork with Pickled Tomatillos and Jalapenos

10-12 pickled tomatillos cut into small pieces (recipe here) OR 1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
3 garlic cloves, peeled and halved
1 pickled jalapeno (if using pickled tomatillos) 3-4 canned pickled jalapenos stemmed, halved and seeds scraped out (if you are using regular tomatillos)
1/2 loosely packed and roughly chopped cilantro (divided use)
1 1/2 – 2 lbs boneless pork shoulder or tenderloin
1 TBS. worcestershire sauce
1 can large white beans

1. Spread the tomatillos into the bottom of your slow cooker evenly
2. Spread the garlic, jalapenos and half the cilantro on top of the tomatillos
3. Cut the pork into cubes and in a large bowl, mix the pork with the worcestershire sauce
4. Place the pork on top of the tomatillo mixture
5. Cover and cook on high for 6 hours. (Around hour 3 if you can, stir up the mixture)
6. Add the beans at the very end of the cooking time. Allow them about 15 minutes to warm through
7. Use the pork mixture as a filling for burritos or soft tacos, or simply spoon over rice and add the additional cilantro.


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