Slow Roasted Green Chile Pork Shoulder

For my Family, as Autumn rolls in there’s a coming back together that happens. An almost imperceivable drawing in. A return to routine, a return to hard work, a return to family. Long Summer nights at the Beach give way to after school sports and homework.

Historically, Fall has me craving meals around my table. Candlelit and slow, I crave that centered moment when we sit down to dinner, eager to look our favorite people in the face and ask, ‘ So, anything weird happen today?’. Note: this is a much better starting question for teenagers then the run of the mill, ‘ so how was your day?’.

If I am be present in that moment, a little planning has to be done on my part. Crock Pot or Instant Pot recipes are really so helpful on those October Weeknights. They help me to bring wholesome, homemade meals to my family, the ones that regulate our nerves and make us sleep well!

This Slow Cooked Green Chile Pork came into my rotation last year and I have to say- it’s very good. I like to source my pork locally- we do have an abundance on this island! I take 5 minutes in the morning to set this up in my Crock Pot, my home always smells so fantastic to walk in too!

Slow Cooked Green Chile Pork

Ingredients:

2-3 lb Pork Butt or Shoulder, trimmed, rinsed and dried.

1 jar Green Enchilada Sauce, I like the Siete brand

1 7 oz Jar Fire Roasted Diced Green Chiles

2 Tbsp ground Cumin

2 Tbsp ground Coriander

2 Tbsp dried Oregano

1 Brown Onion, thinly sliced.

8 Garlic cloves, roughly chopped.

1Tbsp Maldon Flakey Salt.

Fresh Cilantro for serving

Method:

CrockPot Method: add all the ingredients into the Pot and cook on the medium heat setting 6-8 hours or until the meat shreds apart very easy at the touch of a fork.

InstantPot Method: add all the ingredients into the Pot and cook on the Pressure Cook setting for 2 hours or until the meat shreds apart very easy at the touch of a fork.

Note: allow to cool about ten mins after cooking time before you release the seal.

This is such a wonderfully versatile way to cook meat, you can use this Pork in quite a few recipes - as you will probably have some leftovers!

I love to feature it in Enchiladas, Tacos, Mexican Rice Soup, and of course, the humble Quesadilla.

My favorite way to use this is in simple Burrito Bowls, pair the Pork with:

Coconut Rice ( skip the cranberries listed in the recipe) Cilantro-Lime Coleslaw, fresh Mango and Avocado.