Slow Cooker Pulled Pork Chile Verde
Description
It's time to get that slow cooker back out of the cabinet and make a wonderful dinner again. It will become one of your favorites. It's versatile too and will make several meals. One night it could be the main dish and then use leftovers for tacos or with
Ingredients
3 c. water
4 t. chicken bouillon powder or 4 bouillon cubes
1 T. ground coriander
1 T. ground oregano
2 t. cumin
2 t. onion powder
1 t. garlic powder
1 t. fine ground pepper
2 whole bay leaves
8 lb. pork butt roast*
2 (28 oz.) cans green enchilada sauce (mild or medium, as desired)
Directions
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In a 7 quart slow cooker, add water, bouillon, coriander, oregano, cumin, onion and garlic powder, pepper and bay leaves; stir to combine. Place pork but in the liquid; cover; cook on Low for 10 hours.
Remove meat from the slow cooker. Shred meat with 2 forks, discarding all fat.
Discard all juice from the slow cooker. You could strain this stock and use it later for another recipe, discarding all settled fat on the top.
Without cleaning the slow cooker, place the pulled pork back inside; pour enchilada sauce over the top; stir to combine; cook on High for 1 hour.
Serve alone with sides, in tacos, or with tortilla chips.
Serve condiments like squeezes of lime juice, sour cream, avocado or green Tabasco sauce.
8-10 servings.
*If using a smaller pork butt, use 7 oz. enchilada sauce per pound of pork. Cooking time will probably decrease. A 6 lb. roast would cook for about 8 hours. Smaller pork butts probably need about 6-7 but not less than 6 hours. You might want to slightly decrease the spices, but it's not necessary.