Tomatillo y Poblano Braised Pork Tacos
Soon to be your family's favorite Taco Tuesday Treat
- Slow Cooker
- Large Heavy Pot
- 3.5 lb Bone-in Pork Shoulder (or 3 lb Bonelss Pork Shoulder)
- 1 tbsp Table Salt
- 2 tsp Coarse Grind Black Pepper
- 3 tbsp Canola Oil (or Olive Oil)
- 1 med White Onion coarsely sliced
- 4 clove Garlic
- 2 Bay Leaves
- 1 16 oz jar Bernard's Gourmet Tomatillo y Poblano Cooking Salsa
- 2 cups Chicken Stock
- 1 package Corn Tortilla (and/or Flour Tortillas) Warmed
- 8 oz Mexican Crema
- 1 jar Bernard's Gourmet Pickled Red Onions
- 2 ea Radish thinly sliced
- 1/2 cup Cilantro finely chopped
- 1 package Queso Fresco Cheese Crumbled
- Season all sides of pork with salt and pepper
- Set Slow Cooker to High (will take about 3 1/2 hours to slow cook pork should on high setting)
- In a large heavy pot, heat 3 tbsp of oil until hot.
- Add pork shoulder, fat side down. Sear until brown. Turn and sear all sides until nice and brown.
- While pork is browning, add coarsely sliced onions, garlic and bay leaf to slow cooker.
- Once browned, add pork shoulder to slow cooker.
- Pour Bernard's Tomatillo y Poblano Cooking Salsa over pork shoulder.
- Fill emptied salsa jar with chicken stock and stir. Pour chicken stock and remaining salsa into slow cooker.
- Slow cook a total of 3 1/2 hours on high heat setting. At 2/12 hours, baste with juices. Cook for another 30 minutes. Check to see if additional basting necessary.
- At 3 1/2 hours, check pork shoulder. Bone should be easy to remove. If not, baste and cook an additional 30 minutes.
- Remove cooked pork shoulder to plate. Reserve cooking liquid, skimming fat from top layer. Place remaining juices into heavy pot over medium high heat and reduce by half
- While juices reduce, add pork back to slow cooker. Shred with two forks and keep warm.
- Pour 1/2 reduced cooking juice over shredded pork and mix. Use remaining juice to add as a topping. Let rest 15 minutes before serving.
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