Ingredients
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1 (3 lb) boneless pork shoulder
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1 tbsp chili powder
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1 tsp ground cumin
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1/2 tsp salt, plus more for seasoing
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2 (4.5 oz) cans diced green chilies, undrained
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1 large white onion, cut into wedges
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3 cloves garlic, smashed
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1 cup salsa verde
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1 cup packed fresh cilantro
For Serving:
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Corn tortillas
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Lime wedges
Steps
1
Trim excess fat from the pork shoulder and cut meat into 2-inch chunks. In a small bowl, combine the chili powder, cumin, and salt. Rub all over pork. Add to slow cooker bowl.
2
To slow cooker bowl, add the green chilies, onion, garlic, salsa verde, and ½ cup water. Cover and cook on low 8–10 hours, until pork is very tender.
3
With slotted spoon, transfer pork to a bowl and shred. Cover to keep warm.
4
Transfer any solids and ¼ cup cooking liquid from slow cooker bowl to a blender. Add the cilantro. Blend until smooth. Season with salt to taste. Serve the sauce on the side or toss with pork until combined. Serve with the tortillas and lime wedges.
