Ingredients

• 3 pound pork shoulder, cut into 2-inch chunks
• 1.5 pound tomatillos, husked and rinsed
• 3 jalapeño peppers, stemmed and seeded
• 1 yellow onion, quartered
• 4 garlic, smashed
• 1 cup fresh cilantro, leaves only
• 1.5 cup low-sodium chicken broth
• 2 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 teaspoon olive oil
• 2 lime wedges, wedged
• 0.25 cup fresh cilantro for garnish, leaves

Steps

1. Pat the pork shoulder chunks dry with paper towels and season with salt and black pepper.
2. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the pork on all sides until golden brown (about 2–3 minutes per side). Transfer seared pork to the slow cooker.
3. Add the tomatillos, jalapeños, onion, and garlic to the slow cooker with the pork.
4. Sprinkle the ground cumin, ground coriander, salt, and black pepper over the pork and vegetables.
5. Pour the low-sodium chicken broth into the slow cooker. Stir gently to combine.
6. Cover the slow cooker and cook on low for 8 hours, or until the pork is very tender and easily shreds with a fork.
7. Using tongs or two forks, shred the pork directly in the slow cooker, breaking it into bite-sized pieces.
8. Using an immersion blender, blend the tomatillo mixture and cooking liquid until smooth, or carefully transfer the mixture in batches to a food processor and blend until smooth, then return to the slow cooker.
9. Stir in the fresh cilantro leaves and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
10. Serve the pork verde in bowls or on warm tortillas, garnished with fresh cilantro leaves and lime wedges. Pair with rice, beans, or use as a filling for tacos and enchiladas.