Slow-Cooker Braised Pork with Salsa

Slow-Cooker Braised Pork with Salsa

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)
Yield: 8 servings, generous 3/4 cup each
Active Time: 7-8 hours
Total Time: 7-8 hours

Ingredients

  1. 3 pounds boneless pork shoulder, or butt
  2. 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  3. 1 3/4 cups reduced-sodium chicken broth
  4. 1 medium onion, thinly sliced
  5. 1 teaspoon cumin seeds, or ground cumin
  6. 3 plum tomatoes, (1/2 pound), thinly sliced
  7. 1/2 cup chopped fresh cilantro, divided
  8. 1/2 cup reduced-fat sour cream

Preparation

  1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
  2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
  3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
  4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Tips & Notes

Nutrition

Nutrition Per Serving: 276 calories; 15 g fat (6 g sat, 7 g mono); 104 mg cholesterol; 6 g carbohydrates; 27 g protein; 1 g fiber; 211 mg sodium; 413 mg potassium.

Nutrition Bonus: Zinc (27% daily value), Potassium (24% dv).

2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat