Recently, we have embraced a new tradition in our home where every Sunday my husband will make a meal in the slow cooker. Prior to this, he maybe cooked twice a year. That’s if I was lucky. In preparing a weekly roast that lasts several days, it takes much stress off of me regarding mealtimes during the week. What a treat it has been!

This recipe is entitled Tres Verdes due to the green chilies, tomatillo salsa, and green onion. While we had the pork shoulder and slow cooker, we were missing these three key green ingredients. What we ended up using was one Spanish onion. I suppose what Geoffrey then made for us was Uno Blanco Pulled Pork. Regardless, it was delicious! Here is the original recipe for three green pulled pork.

Tres Verdes Pulled Pork

Ingredients

2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne powder
1/2 tsp salt
3 lbs boneless pork shoulder roast
1 1/3 cups chicken broth
3 tbsp white vinegar
1 cup tomatillo salsa
1 can diced green chilies
1/3 cup chopped green onion

Steps

1. Combine first 5 ingredients in a small bowl. Rub over roast. Place roast in slow cooker.

2. Stir broth and vinegar in small bowl. Pour over roast. Cook, covered, on high for 4 1/2 to 5 hours.

3. Transfer roast to large plate. Shred pork with two forks. Remove and discard any visible fat. Skim and discard fat from cooking liquid. Return pork to cooking liquid. Add remaining 3 ingredients. Stir. Cook, covered on high for about 20 minutes until heated through.

4. Enjoy!

<3

Emory

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