Green Tomatillo Pulled Pork

So if you are looking for a pretty easy recipe that feeds LOTS of people, here's an idea.

1 Pork Butt Roast Bone In
10-12 Tomatillos
4 garlic cloves
1 onion
4-6 Jalapeño Peppers depending on how much heat you want
2 tsp ground cumin
2 tsp salt
2 tsp pepper
1/2 cup water
1-2 tbsp Oilve Oil
Salt and Pepper

Liberally salt and pepper the pork butt on all sides.  Pre-head a large skillet and add in the olive oil.  Brown the Roast on all sides, getting a nice brown crust on the meat.  While it's browning, in a blender add the tomatillos, paper removed and quartered, the garlic, onion cumin water, salt and pepper.  Blend to a smooth mixture.

Once the meat is nicely browned and has good color, transfer it to a crock pot (if you want worry free cooking during the day).   Pour the tomatillo mixture over the meat, cover and cook on low.  This will take around 8 hours to cool, raising the temp to high for the last 1-2 hours.  Meat should be fork tender.  If you prefer to cook this in the oven, do the same procedure but cook in a dutch over for about 3 hours at 325 degrees.   Check to see if it's fork tender at that point.

Once cooked. remove the meat to a platter.  At this point I pull some of it for taco's or slider type sandwiches, or, you can simply slice into larger pieces and serve it as it is.  I like to remove as much of the fat as possible to clean up the presentation.

The liquid that is in the crock pot needs to be defatted.  Using a defatting pitcher I get rid of as much of the fat as possible then return the sauce to the crock pot.  If I shred the pork, I put it back in this sauce and serve it for sandwiches or taco's.  If I serve this as a roast, I use some of that sauce, reduce it in a sauce pan, add a bit of cream and use it as a pan sauce.

No real rules to this preparation...it's just a yummy way to make a meal that can be used throughout the week.