This is a little different take on a well known dish from south of the border. It’s easy, flavorful and can be eaten as-is or used in tacos and burritos with black beans, cheese, etc.
3 – 4 lbs Port butt, pork shoulder, or pork loin (pork loin shreds the best)
1 16 oz Jar Salsa Verde (Herdez brand recommended if available)
¾ C Chicken broth
¼ C Chopped Cilantro
2–4 TBSP Arizona Original Rub
Place pork in crock pot. Coat meat liberally on all sides with Arizona Original Rub. Add chicken broth. Cook on low setting for 5 to 6 hours until meat starts falling apart. Remove pork from crock pot and skim oil and strain remaining juices. Cut pork into pieces of desired size or shred and place back into crock pot. Add about ½ cup of strained juices and enough Salsa Verde (probably about ½ to ¾ of the jar) to moisten meat. Add cilantro and mix well. Let cook on low for another half hour or so. Serve with rice and beans or on tortillas with rice, beans, salsa and, of course, a squeeze of lime.
Serves 6 – 8 (depending on size of roast)
Note: Serve with Spanizona Rice
*Cook times are approximate.