We didn’t have any intention of posting the slow cooked pulled pork recipe because there were so few steps in making it we kept forgetting to take pictures. But this week in our CSA we got something that neither of us had ever cooked with…
We set out to use a left over slow cooked pulled pork from the night before and make lettuce wraps and got super excited about trying our hand at making tomatillo salsa that we figured “Meh, so there aren’t any pictures from the pulled pork (except the finale that we usually post to our Facebook page), we can still post the recipe!”
So that’s what we’re doing. The original recipe for the slow cooked pulled pork comes from EverydayPaleo but we didn’t have most of the seasoning for the dry rub so we just improvised and are pretty happy with the result. The tomatillo salsa was just a fly by and hope that it comes out okay…which it did (and better than anticipated!) and that of course will have all those lovely pictures!
Slow Cooked Pulled Pork
- 2 lbs Pork Roast
- 2 Onions
- 2 Tbsp Chili Powder
- 1 tsps Cumin
- 1/2 tsp Paprika
- 1 Tbsp Ground Pepper
- 2 tsps sea salt
Pull out your handy slow cooker.
Cut onions into thick slices and place half on the bottom of slow cooker. Mix dry seasoning together and rub them onto entire roast. If you can, try to use all of the seasoning then place roast on top of onions. Add the rest of onions on top and cover for 6-7 hours on low. You won’t need to add any liquid. If, when you check on roast (because you know we can’t resist getting a good smell of what’s cooking in the slow cooker!), you find the edges of roast getting a little dry just baste with juice that’s forming…
No seriously that’s it.
The other night we added a baked sweet potato and green beans (from our local CSA) with basil. We made this knowing we were going to have left over pulled pork and getting our hands on those delicious tomatillos!…
Roasted Tomatillo Salsa
- 1 Pound Tomatillo (or about 8 – 10 medium sized tomatillo)
- 1/2 Onion (diced)
- 1 Hot Pepper
- 2 Large Cloves Garlic (or about 4 medium sized cloves)
- 1/2 tsp Sea Salt
Pull out food processor, blender, or magic bullet
Preset oven to broil and place oven rack on top level.
If your tomatillos came with the leafy “shell” still attached, peel and wash with warm water to remove sticky residue. Place tomatillos, red pepper and garlic (unpeeled), on large cookie sheet (lined with foil if you want an easier clean up) and broil for about 5 – 7 minutes. Turn vegetable once so that the tomatillos soften and the garlic and pepper “char” evenly. As with anything you’re roasting in the oven keep your eye on stuff as the process can go much quicker than you think.
When everything is roasted to your liking remove from oven. Peel the garlic (it’s gonna be a little mushy-ish) and pull the stem from hot pepper. If you want to remove the seeds from the pepper go ahead but really you can just leave them in. Throw everything (including onion and salt) into food processor give a few quick pulses until blended well…
Now that you have some left over pulled pork and delicious roasted tomatillo salsa you can put it all together and make lettuce wraps. There isn’t really a recipe for this, just large romaine lettuce leaves, a quick mix of avocado and CSA cherry tomatoes and voila!