Ok, so real life story, I have always had this random fear of tomatillos. Not their actual taste, which I L-O-V-E, but I was so confuse on what you actually do with them. Like they have this weird shriveled up outer skin on them. Thoughts that ran through my head, “what do I do with that weird skin thing, is it poisonous?” Or…”do I have to peel them and cut out the seeds”. Yes, I probably think way too much.
Alright, fast forward to when I took the plunge and brought home a pound from the market, still scared about what the heck I was supposed to do with these things. I honestly thought they would sit in my refrigerator until they accidentally rotted.
Well….newsflash…using tomatillos is like the EASIEST THING EVER. So don’t be a scardy-cat like me and just go by some. I will help you conquer your fears!
If you are in the midst of Christmas season and consumed one too many peppermint mochas or Christmas cookies, you may need a little dinner inspiration! It’s easy to get lost in the hustle and bustle of life, or if you’re me…lost in all the sparkling lights and Christmas trees, and forget about creating healthy dinner options!
Oh and making this salsa is about as easy as it gets. You just chop and blend. Seriously, you could probably make it in your sleep, but don’t do that because then your blender lid might come off and you will have salsa everywhere! Really, tell me I am not the only one!?
Slow Cooked Pulled Pork with Salsa Verde
- 1 3-4 lbs boneless pork shoulder, preferably sustainably raised
- 1 1/2 tsp Celtic sea salt
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- fresh cracked black pepper
- 3 cloves garlic, crushed
- 1 cup chicken broth
- 1 lbs tomatillos, husked (outer skins removed)
- 1/4 white onion
- 1/2 packed cup fresh cilantro
- 1 jalapeño, seeds removed
- 3 large cloves garlic
- 1 lime, juiced
- 1/2 tsp Celtic sea salt
- Preheat the oven to 350 degrees F and warm a large dutch oven to medium heat on the stove.
- Stir together the salt, cumin, chili and black pepper. Stir together the crushed garlic and broth.
- Slice the pork shoulder into 4-5 chunks and season the pieces with the dry rub.
- Sear the pork over medium heat for 4 minutes, rotating every 2 minutes so both sides are seared. Pour the chicken broth mixture on top and place the lid on the dutch oven. Transfer to the oven.
- Cook for 2 1/2-3 hours or until pork shreds apart easily with a fork.
- Make the salsa by chopping all vegetables and adding all ingredients to a high speed blender. Blend until a salsa-like mixture forms. Transfer to a glass jar and place in the refrigerator.
- When the pork is done, shred the pork in its juices and serve with your favorite taco fixings, salsa verde and my personal favorite a fried egg!