“I love this dish,” Isaac Sandoval says. “Shawna had the idea for this item, and it has been a crowd favorite since the food-truck days. We use a pressure cooker for most of this process, but it can also be cooked in a slow cooker. This recipe is for the oven.”
- 3 tablespoons olive oil
- 5-pound bone-in pork butt roast
- 2 cans tomatillos or 1 ½ pounds freshly peeled tomatillo
- 2 ½ cups of roasted and diced green chile
- 2 cups water
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 6 garlic cloves, diced
Serves 8
- Set oven to 450° and place the olive oil and pork roast with the fat side up into a large cast-iron Dutch oven. If using fresh tomatillos, add to the pork at this step.
- Cook pork about 45 minutes until browned. The fat cap should have a nice sear.
- Remove from oven and add remaining ingredients. If using canned tomatillos, add at this point.
- Reduce the heat of the oven to 250°. Cover and cook for 4 to 5 hours, or until pork reaches 165° or falls apart easily with two forks.
- Serve in tacos and burritos, on a quesadilla, or enjoy as is in a bowl.
This recipe originally appeared in Funky Town by Lynn Cline.