Pork roast is slow cooked with salsa verde and vegetables and then served over rice in this easy dinner recipe.
- 2 pounds boneless pork roast
- 1 cup prepared salsa verde
- 1 cup chicken broth
- 1 small onion, thinly sliced (about 1 cup)
- 1 teaspoon ground cumin
- 2 plum tomatoes, chopped
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup sour cream
- rice, for serving
- Trim the pork of fat. Cut into 2-inch cubes and rinse. Place in a slow cooker.
- In a saucepan, combine the salsa, broth, onion and cumin and bring to a boil over high heat. Add in the tomatoes and pour the mixture over the pork. Cook on low until the pork is tender and pulls apart, 6-8 hours.
- Transfer the pork to a large bowl and shred. Cover to keep warm.
- Add the liquid and vegetables from the slow cooker into a large saucepan. Bring to a boil, skimming the fat from time to time, until thickened slightly, about 20 minutes. Add the pork into the liquid along with 1/4 cup of the cilantro. Heat through.
- To serve, ladle the pork mixture over a bed of rice. Garnish with the remaining cilantro and the sour cream.