Slow-Cooker Braised Pork with Salsa

October 30, 7:37 AMDenver Food ExaminerAndrea Spikes

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While using a slow-cooker can make things easier for us at dinnertime (or nacho cheese time, whatever you prefer), some recipes call for a variety of pre- and post-cooking steps that seem to cancel out the ease of using the thing. Okay, maybe I'm just lazy.

That's why, for this recipe, I'm actually giving you two ways to make it: One option uses an additional sauce cooking step at the end, the other option skips this altogether. If you use Option 2, you'll definitely want some rice or quinoa or bulgur to soak up the juices.

I could recommend a light-bodied red wine such as pinot noir, but honestly I think this goes better with a good lager.

Slow-Cooker Braised Pork with Salsa

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo (green) salsa

1 3/4 cups reduced-sodium chicken broth

1 medium onion, chopped

1 teaspoon ground cumin

1/2 cup diced canned tomatoes

1/2 cup chopped fresh cilantro, divided

1/2 cup reduced-fat sour cream

1. Trim and discard pork surface fat. Rinse under cold water. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks. Place in a 5- or 6-quart slow cooker. Turn heat to high.

2. Combine salsa, broth, onion and cumin in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

3. OPTION 1: With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

OPTION 2: Turn off slow-cooker. Add 1/4 cup cilantro to slow-cooker: let stand 5-10 minutes.

4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.