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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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From Cook This, Not That. Ingredients:
1 tablespoon canola oil |
2 lbs boneless pork shoulder, cut into 1-inch cubes |
salt and pepper |
1 cup low sodium chicken broth |
1 (15 ounce) bottle salsa verde |
1 medium onion, quartered |
1 large green pepper, chopped into chunks |
2 cups small fingerling potatoes |
8 corn tortillas |
Directions:
1. Heat the oil in a large skilled over high heat. Season the pork with salt and pepper. Working in batches, add the pork to the skillet and sear on all sides until carmelized, but still raw in the center. Transfer to a slow cooker.
2. Add the broth to the skillet and use a wooden spoon to scrape up any bits of pork. Pour the broth over the pork, along with the salsa verde, onion and green pepper. Set the slow cooker to low and cook for 8 hours. Add the potatoes in the last hour of cooking.
3. Serve the pork and vegetables in bowls with tortillas for tacos.
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