Green Tomatillo Braised Pork Butt

Well for those of you who were following this little blog, I'm please to share that I'm back in the Kitchen with a clearance from my Doctor on the ol' arm.  One of my favorite cuts of meat to cook slowly is Pork Butt.  Usually I get them bone in, but today when I went to the Grocery, all they had were boneless.  I think for this recipe, either will work fine.  Not only is this good the night you make it, but there are lots of fun things you can do with the left overs as well.  This is Atkins friendly (yes I'm doing that)

Now, I use a crock pot for this, most of the time, only because I think they do a great job at cooking low and slow.  You can certainly do this in the oven at 325 or so...either way will work great.


1 Pork Butt (Boneless or Bone In)
10 Tomatillo's (skin off and quartered
2 serrano peppers
2 garlic cloves
Tsp Salt
Tsp Pepper
Tsp cumin
1/2 cup water
2 red onion's quartered
Small Red Potatoes ( as many as you like)

First, liberally salt and pepper the entire pork butt and brown all sides in a big pan.  Make sure you get a nice brown sear on it...brown mean flavor!  Once done, put in your crock pot and put on high.  This will take about 6 hours to get super tender.  Next quarter those onions and place them around the pork.  I deglaze the pan I seared the meat with some water at this point and pour that over the roast...MORE FLAVOR!

Now take your tomatillos, serrano's garlic salt pepper cumin and water, put in a blender and blend well.  Pour this mixture over the pork, cover and let go for about six hours.  Once 2-3 hours in, add your potatoes and let it finish cooking.

SERVING - I like to take some of the green chili sauce, defat it and put it in a sauce pan.  Heat this up and reduce it a bit, then add some cream to make a green chili cream sauce.  This is amazing over the pork once it's done.

Enjoy!