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Slow-Cooker Braised Pork with Salsa

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 15 See Reviews
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Active Time:  8 Hours

  8 servings, generous 3/4 cup each
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.
3 pounds  boneless pork shoulder or butt
1 1/2 cups  prepared tomatillo salsa (see Ingredient Note)
1 3/4 cups  reduced-sodium chicken broth
1   medium onion, thinly sliced
1 teaspoon  cumin seeds or ground cumin
3   plum tomatoes (1/2 pound), thinly sliced
1/2 cup  chopped fresh cilantro, divided
1/2 cup  reduced-fat sour cream

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
Slow-Cooker Braised Pork with Salsa Recipe at
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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow Cooker Recipes: Stews & One Dish Meals
Nutrition Facts per Serving
Yield:   8 servings, generous 3/4 cup each
Calories: 252
Fat. Total: 10g
Protein: 50g
Carbohydrates, Total: 7g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 141mg
Sodium: 278mg
% Cal. from Fat: 36%
Spotlight Recipe Review See all 15 reviews »

Rating: 5
by: M Reviewed: 07/23/2009
This was really easy and tasted wonderful. It is a nice blend of flavors. In fact, my husband said it is the best thing I have ever made in our 13 years together! I cooked it a bit longer and then shredded it with a fork for a pulled pork dish. We had it with rice or in tortillas. It does make a lot, so invite some friends over!
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