beans and a salad. There are always leftovers, which I freeze for another meal.
5 lb Pork, shoulder, loin or butt, trimmed of fat and cut into large chunks. *
1 jar GF Salsa Verde, I like the jarred variety from Trader Joe's.
1 large onion, chopped
2 cloves garlic, chopped
1 medium tomato, chopped
1/4 cup cilantro, chopped
salt and pepper, to taste
Canola or vegetable oil, for browning the pork
Season pork with salt and pepper, in a large skillet over medium high heat, brown pork in a small amount of oil. You will need to work in batches to avoid over crowding the pan. Add chopped onion, garlic and tomato to crock pot and top with browned pork. Pour 1 cup of the Salsa Verde over the pork. Slow Cook for 8-10 hours on low or 5-6 hours on high. Until meat is tender and falling apart. At this point you can shred the meat and keep on warm until ready to serve.
Serve with warmed corn tortillas, steamed brown rice, whole pinto beans and a salad.
This is also delicious just served in a bowl over rice with a salad on the side, a great variety.
Enjoy and Happy Tuesday...........
* If you are not pork eaters this recipe can easily be adapted using boneless, skinless chicken breasts and thighs. It is important to use a combination of white and brown meat due to the fat content and the long cooking process.