My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili.
—VAL RUBLE AVA, MO
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS
1 boneless pork shoulder butt roast (3 1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional
1. Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chilies, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until the meat is tender.
2. Remove roast; cool slightly. Skim fat from the cooking juices. Shred pork with two forks. Return meat to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.
To freeze: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.