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Hi friends! Goodness I love this recipe so much! It’s so tender, ,melts in your mouth and I just KNOW you will love it!
2.5lb Pork Shoulder
Olive oil for searing
1/2 cup of Chicken Stock
Juice of 1 orange
Juice of 1 lime
4 cloves of garlic, sliced
1 tsp each of oregano, garlic, onion, paprika and cumin
2 dry bay leaves
Salt and pepper to taste
Salsa verde
1 small yellow onion, halved
1lb of Tomatillos
2 jalapeños (or 1 if you don’t want it too spicy)
Few cloves of garlic
Juice of 1 lime
Handful of cilantro
2 tsp (or more to taste because this is your salt) of chicken bouillon powder
I Cooked my pork low and slow for 7 hours, once really tender I took it out, shredded it and popped it under the broiler to crisp the edges, then I added it to a platter and spooned over some of the juices from the crockpot to it moist, so good!
For the salsa verde, once I blister my veg, I pop the whole pan in a 400 degree oven for like 15 minutes then blend it all and I like to do this the morning of so it can sit in the fridge all day and those flavors can really blossom. Serve with your fav tortillas or toppings or as a bowl, so delish!
