Slow Cooker Sweet Tomatillo Chipotle Pork

For 8 servings, Slow Cooker Sweet Tomatillo Chipotle Pork keeps the list centered on to 5 pound pork sirloin roast, Coarse kosher salt and black pepper and olive oil. Set aside about 560 minutes.

• Yield 8 servings
• Ready in 560 minutes
• Prep 20 minutes
• Cook 540 minutes

Ingredients

• 3 to 5 pound pork sirloin roast ( for other cuts of pork)
• Coarse kosher salt and black pepper
• 1 tablespoon olive oil
• 1 large onion (chopped)
• 3 cloves garlic (finely minced)
• 1/3 cup light or dark brown sugar
• 2 tablespoons canned chipotle chiles
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-3 pounds tomatillos (about 20-25 tomatillos, husks removed, washed well, and cut in half (or quartered if they are large))
• 1 cup low-sodium chicken broth
• Hot cooked rice for serving

Instructions

1. Season all sides of the pork roast with salt and pepper.
2. Heat the olive oil in a large skillet over medium or medium-high heat until the oil is hot and rippling. Add the roast and brown on each side until golden, about 1-2 minutes each side.
3. Transfer the roast to the insert of a slow cooker.
4. Reduce the heat to medium or medium-low and add the chopped onions to the skillet (if the skillet is very dry, add another teaspoon or so of oil). Cook the onions, stirring often, for 3-4 minutes, scraping up any brown bits from the bottom of the skillet. Add the garlic and cook for another 30 seconds or so.
5. Stir in the brown sugar, chipotle chiles, salt, and pepper.
6. Scrape the mixture into the slow cooker with the pork.
7. Add the halved (or quartered) tomatillos to the slow cooker, nestling them on the sides of the pork so they aren't all piled on top, and pour in the broth.
8. Place the lid on the slow cooker and cook on low for 8-10 hours.
9. Shred the pork (if the pork is lean and boneless, it can be done right in the slow cooker with two forks) and return it to the slow cooker, tossing it with the cooking liquid and tomatillos. Serve over hot, cooked rice (the pork filling is also delicious in burritos, tacos, on top of salad, etc.).

Give it a minute off the heat, then serve it while it is still hot.