Qdoba's Slow Cooked Pork with green chilies and tomatillos
1 Boneless pork shoulder roast
1 White onion, cut into thin strips
2 Poblano chilies, cut into thin strips
2 Jalapeno chilies, minced
2 Anaheim or hatch green chilies, cut into thin strips
2 cups tomatillos, cut into large chunks (approx. 3/4")
3 cloves fresh garlic
1 tbsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
- Cut onions into fine strips (approx. 1/8" thick) and place in bottom of crock pot.
- Wash and cut tomatillos and place half in bottom of crock pot.
- Place pork roast into crock pot and sprinkle with salt and garlic powder.
- Add remaining tomatillos and cut chilies on top of pork roast.
- Turn crock pot on and cook for a minimum of 6 hours. If crock pot has a high setting you can use this for the first 2 hours, but don't rush it too much or the pork will be tough.
- After 6 hours pork should be fork tender and ready to shred. Turn crock pot off or set on low and remove lid. Depending on the cut of pork used it might be necessary to remove any pieces of fat prior to shredding.
- Using tongs or gloved hands shred pork into taco size pieces. Add pepper and additional salt to personal preference.
- Serve with fresh warm tortillas, flavorful salsa, minced onions, chopped cilantro, radish, avocados, etc. Eat and enjoy.