This was super, super ono . . . the pork was tender and full of flavor. Wendell got the recipe from here.
- 4-5 lbs. boneless pork shoulder, cubed
- 1 Tablespoon olive oil
- 28 ounce canned tomatillos
- ½ cup onion chopped
- 2 garlic cloves, minced
- 14 ounce green enchilada sauce
- 16 ounce salsa verde
- 4 ounce diced green chilies
- ½ Tablespoon cumin
- 1 teaspoon dried oregano
- 1 tsp salt
- 2 Tbsp cornstarch
In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.
Here's the picture I took before I saw Landon's version. You can tell who the real chef is.