Chilie Verde Shredded Pork

K, Got this one from Sister Cafe. It was so good!


3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.
1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. Mix the thickened sauce into the shredded meat and serve.

Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.


Here are my (Cheri's) notes:
I didn't have to simmer for 45 min. only about 20-30. I also didn't add all of the strained tomatoes and onions to the pork...only about 1/3 cup. Also, since Cory and I are trying to do less carbs...I served ours over a large bed of romain lettuce, then the cheese and some mashed avacodo....I don't know how the burritoes were (Brady ate all of his) but the salad was super yummy. Elle also like the meat, with avacodo, cheese and sour cream.