Salsa Pork

Adapted from one of my favorite recipe bloggers. We have made this twice now. Very easy and the bonus is it can be made in the crock pot.

I serve it over brown rice.

(Photo courtesy of Taste and Tell)

Salsa Pork

serves 6-8

prep time: 10 minutes + 25 minutes
cook time: 6-8 hours

2 pounds boneless pork roast
1 cup prepared salsa verde
1 cup chicken broth
1 small onion, thinly sliced (about 1 cup)
1 teaspoon ground cumin
1/2 can diced tomatoes OR 2 plum tomatoes chopped
1/2 cup chopped fresh cilantro, divided
1/2 cup sour cream
rice, for serving

Trim the pork of fat. Cut into 2-inch cubes and rinse. Place in a slow cooker.

(Note: I use a frozen lean pork top sirloin and cut it up once it cooks for 1/2 the time so the flavors meld.)

In a saucepan, combine the salsa, broth, onion and cumin and bring to a boil over high heat. Add in the tomatoes and pour the mixture over the pork. Cook on low until the pork is tender and pulls apart, 6-8 hours.

Transfer the pork to a large bowl and shred. Cover to keep warm.

Add the liquid and vegetables from the slow cooker into a large saucepan. Bring to a boil, skimming the fat from time to time, until thickened slightly, about 20 minutes. Add the pork into the liquid along with 1/4 cup of the cilantro. Heat through.

To serve, ladle the pork mixture over a bed of rice. Garnish with the remaining cilantro and the sour cream.