Ingredients:

  • 3 lbs Pork Shoulder, cut into 1.5-inch cubes
  • 2 tbsp Neutral oil (Avocado or Grapeseed)
  • 1 tbsp Kosher salt
  • 1 tsp Coarse black pepper
  • 1 tsp Smoked paprika
  • 1 lb Tomatillos, husked and quartered
  • 2 cups Low-sodium chicken bone broth
  • 14 oz Diced green chilies (2 x 7oz cans)
  • 1 large White onion, diced
  • 6 cloves Garlic, smashed
  • 2 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 cup Fresh Cilantro, stems removed and roughly chopped
  • 2 Fresh limes, juiced

Instructions:

  1. Pat the pork shoulder cubes dry with paper towels. Season with kosher salt, black pepper, and smoked paprika.
  2. Heat neutral oil in a heavy-bottomed cast iron skillet over high heat. Sear the pork in batches until a mahogany-colored crust forms on at least two sides. Transfer seared pork to the slow cooker.
  3. In the same skillet, add the diced onions. Use the moisture from the onions to deglaze the pan, scraping up all the brown bits (fond) from the bottom. Transfer onions and scrapings to the slow cooker.
  4. Add the quartered tomatillos, chicken bone broth, diced green chilies, smashed garlic, cumin, and oregano to the slow cooker.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the pork is fork-tender and the collagen has transformed into a velvety sauce.
  6. Just before serving, stir in the fresh chopped cilantro and lime juice to balance the richness of the pork.