195 minutes
A comforting slow-cooked or oven-braised pork dish with tomatillos, pickled chiles, and white beans.
Tomatillos, husked, rinsed, and cut into 1-inch pieces
0 lb
Garlic, peeled and halved
cloves
Pickled Jalapeños, stemmed, halved, seeds removed
pieces
Cilantro, roughly chopped, divided
cups
teaspoons
Boneless Pork Shoulder, cut into 1-inch cubes
0 lb
tablespoons
White Beans, drained
0 cans
Sugar, if needed
teaspoons
1. Layer the Base Ingredients
Layer the tomatillos, garlic, and jalapeños in your slow-cooker. Add half of the cilantro and sprinkle 1.5 teaspoons of salt over the top.
2. Prepare and Add Pork
Toss the pork shoulder cubes with Worcestershire sauce until well coated. Add the pork to the slow-cooker, nestling it among the tomatillo mixture.
3. Cook
Set your slow-cooker to high and let the ingredients cook for about 6 hours. Alternatively, oven-braise in a covered pot at 300 degrees Fahrenheit for 2.5 to 3 hours.
4. Blend Sauce and Add Beans
Remove the pork from the slow-cooker or pot and blend the sauce with the rest of the cilantro until smooth. Return the pork, stir in the drained beans, and let everything warm through. Adjust seasoning with salt and sugar if needed.
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