Slow-Cooker Green Chile and Tomatillo Pork Shoulder with Quick-Pickled Onions
Award-winning chef and cookbook author Bobby Flay knows the secret to preparing juicy, meltingly tender pork shoulder: braise it low and slow for hours. This recipe uses the slow cooker for a fuss-free take with maximum results. The meat is cooked in a bright, flavour-packed sauce made from tomatillos, jalapeños, poblano peppers and garlic. The vegetables are first roasted in the oven to deepen their flavour, then quickly puréed in a blender. Tuck this succulent pork inside warmed tortillas and pile on your favourite toppings, such as avocado, cotija cheese and Greek yogurt. Be sure to make a batch of his favourite quick-pickled red onions. Their tangy and slightly sweet bite provides a wonderful contrast to the rich meat.
Ingredients
For the quick-pickled onions:
- 1 1/2 cups (12 fl. oz./375 ml) red wine vinegar
- 1/2 cup (4 fl. oz./125 ml) fresh lime juice
- 1/2 cup (4 fl. oz./125 ml) water
- 2 Tbs. grenadine
- Kosher salt
- 1 large red onion, halved and thinly sliced
For the pork:
- 1 large red onion, roughly chopped
- 1 lb. (500 g) tomatillos, husked, scrubbed and halved
- 2 jalapeños, halved and seeded
- 2 poblano peppers, seeded and roughly chopped
- 6 garlic cloves
- 4 Tbs. (2 fl. oz./60 ml) neutral oil, such as avocado or canola oil
- Kosher salt and freshly ground pepper
- 1 cup (1 1/2 oz./45 g) chopped fresh cilantro
- Juice of 1 lime
- 3 lb. (1.5 kg) boneless pork shoulder, cut into 1-inch (2.5-cm) cubes
- 1 1/2 cups (12 fl. oz./375 ml) chicken stock
For serving:
- Corn tortillas, warmed
- Greek yogurt
- Avocado slices
- Lime wedges
- Crumbled cotija cheese
- Chopped fresh cilantro
- Hot sauce
Directions
To make the quick-pickled onions, in a saucepan over high heat, combine the vinegar, lime juice, water, grenadine and 2 tsp. salt. Bring to a boil and cook, whisking a few times, for about 3 minutes. Remove from the heat and let cool for 5 minutes.
Put the onions in a nonreactive container and pour the liquid over the top. Cover and refrigerate for at least 1 hour before serving. The pickled onions will keep in the refrigerator, if covered and stored correctly, for up to 3 months.
To prepare the pork, preheat an oven to 400°F (200°C).
In a large bowl, toss together the chopped onion, tomatillos, jalapeños, poblanos, garlic and 2 Tbs. of the oil, and season with salt and pepper. Transfer to a baking sheet and spread in a single layer. Roast until the vegetables are soft and lightly charred in spots, about 30 minutes, stirring once halfway through.
Carefully transfer the vegetables to a heavy-duty blender or food processor. Add the cilantro and lime juice and process until smooth.
While the vegetables are roasting, set a slow cooker to Sauté for 400°F (200°C). Season the pork with salt and pepper. Heat the remaining 2 Tbs. oil in the slow cooker until it begins to shimmer. Working in batches, add the pork and sear until well browned, about 10 minutes. Using a slotted spoon, transfer the pork to a large bowl. Pour off the oil from the cooker and return the pork to the pot.
Change the slow cooker to Slow Cook Low and set the cook time for 6 hours. Add the stock and the tomatillo puree to the cooker and stir to combine. Cover and cook until the meat is fork-tender, about 6 hours.
Serve the pork in warmed corn tortillas with the quick-pickled onions, Greek yogurt, avocado, lime wedges, cotija cheese, cilantro and your favorite hot sauce. Serves 6 to 8.
Courtesy of Bobby Flay, Chef, Author and Television Host