Cookin' Outdoors with Johnny Nix                                
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Pulled Pork Verde

  • 4 anaheim chiles,
  • 8 tomatillos, husked
  • 2 -3 tablespoons bacon fat or cooking oil
  • Salt
  • ½ cup lime juice
  • 1 white onion, coarsely chopped
  • 4garlic cloves, minced
  • 3-5 pounds pork butt
  • 4 teaspoons oregano
  • 2 teaspoon red pepper flakes
  • 2 teaspoon cumin
  • 1 teaspoon white pepper
  • 4 cups chicken broth
  • Lime wedges
  • Cilantro
  • Avocados

Directions: Roast jalapenos, chiles, and tomatillos over medium high heat for 20 to 30 minutes, or until outsides are charred. Let cool, then peel skins and remove seeds.

Chop tomatillos, chiles, and jalapenos or blend together in a food processor until smooth.  Add chicken broth, lime juice, onion, garlic, oregano, red pepper flakes, cumin and white pepper, and stir to combine well.

Heat a large Dutch Oven over medium heat with just enough oil or bacon fat to cover bottom of oven.  Season pork all over with salt and sear until deeply browned on both sides, about 5 to 6 minutes per side, then top with blended vegetables.  Cover and cook low and slow for 4-5 hours or until fork tender.

Remove butt from Dutch Oven and shred with two forks. Add meat back to crockpot and mix to combine. Serve on tortillas garnished with diced avocados, lime wedges and cilantro.