Slow-cooked Salsa Verde Pork
- 4 to 5 pounds bone-in pork butt, cut into large pieces
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 3/4 cup mild salsa verde
- 1/3 cup lime juice
- 1/4 cup honey
Pat the pork pieces until dry and set aside. Combine chili powder, garlic powder, onion powder, salt, cumin, oregano, and smoked paprika in a small bowl. Rub seasoning mix onto pork pieces until evenly coated. Lightly coat the Nomad® 6- or 8-quart cooking pot with oil. Transfer pork to cooking pot. Combine salsa verde, lime juice, and honey in a bowl. Pour salsa verde mixture over the pork and close cover.
Cook on HIGH 6 hours until pork is tender and almost falling apart. Using two forks, gently pull pork into smaller pieces. Reduce heat to LOW. Close cover and cook 1 hour. This allows flavorful juices to seep into the pork without it becoming overcooked.
Remove pork from cooking pot to cutting board, shred, and return to the cooking pot. Toss with juices. Remove any fat or connective tissue. Heat on LOW 15 minutes.
To store and use later, cool pork and juices, then transfer to an airtight container or resealable bag.
Variation: The shredded pork is mild and, if desired, can be spiced up with chipotle, cayenne, hot sauce, and/or salsa.
Excellent served with tacos, burritos, fajitas, quesadillas, or in soup.