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Slow-Cooker Braised Pork Shoulder

Slow-Cooker Braised Pork Shoulder


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Try this recipe for Slow-Cooker Braised Pork Shoulder for dinner

Take the time to brown the meat and onions before adding them to the slow cooker. It gives the dish a more robust and deep flavor overall and helps render some of the fat from the pork so it doesn’t all end up floating to the top of the sauce!

Ready in

4 h to 20 m to 8 h to 20 m

Notes

Make-ahead tip:

You can partially make this recipe up to 3 months in advance stopping after adding the chicken stock. Let cool, then place in an airtight container or resealable bag and store in the freezer. Thaw overnight in the refrigerator before completing the last steps.

Ingredients

  • 1 Tablespoon ghee or bacon fat
  • 5 Pounds boneless pork shoulder roast, trimmed of fat and cut into four large chunks
  • Sea salt and cracked black pepper, to taste
  • 6 Ounces pancetta, diced
  • 2 small yellow onions, diced
  • 5 cloves garlic, minced
  • 1 1/2 Teaspoon fennel seeds
  • 3/4 Cups dry red wine
  • 1 Cup chicken stock
  • 1 Pound carrots, peeled and cut into three-inch pieces

Servings8

Calories Per Serving642

Folate equivalent (total)16µg4%


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.


  • 3 pounds boneless pork shoulder, or butt
  • 1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 medium onion, thinly sliced
  • 1 teaspoon cumin seeds, or ground cumin
  • 3 plum tomatoes, (1/2 pound), thinly sliced
  • ½ cup chopped fresh cilantro, divided
  • ½ cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl cover and keep warm. Pour the sauce and vegetables into a large skillet skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

Oven method: Total: 3 hours

Preheat oven to 350 degrees F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.



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