Tosca Reno's Eat Clean Pulled Pork Poblano
as published in The Eat-Clean Diet Cookbook 2, page 151
1 tsp safflower oil
3 lbs pork shoulder, trimmed of excess fat and cut into 2-inch chunks (we use pork tenderloin)
1 tsp sea salt, divided
1 tsp black pepper, divided
1 lb tomatillos, husked and quartered
2 poblano peppers, seeded, halved and sliced
2 serrano peppers, halved and sliced
1/2 large or 1 medium yellow onion, sliced
5 cloves garlic, smashed (we mince ours after smashing as well)
1 Tbsp ground cumin
1 tsp ground coriander
3-4 cups low sodium, organic chicken broth (you want enough to cover ingredients completely)
Juice of 1 lime
1. Preheat oven to 275 degrees F
2. Heat safflower oil in a Dutch oven or heavy-bottomed ovenproof pot over high heat. Add pork in a single layer, being careful not to overcrowd. Season with 1/2 tsp salt and 1/2 tsp pepper, and brown on all sides, 6-8 minutes. Remove to a bowl and set aside. Pour out fat and discard.
3. Return pot to burner and add tomatillos, peppers, onion and garlic. Cook, stirring occasionally until browned, 5-7 minutes. Stir in cumin, coriander and remaining 1/2 tsp salt and 1/2 pepper. Return pork to pot along with any accumulated juices and pour in chicken broth until ingredients are almost covered. Bring liquid to a boil, cover pot and transfer to oven to slowly cook for 2 to 2.5 hours, until pork is tender enough to easily pull apart.
4. Remove pot from oven. Using a shallow ladle or large spoon, skim off any fat that has floated to top and discard. Using a paper towel to absorb excess fat, lay it over surface of liquid. Discard paper towel.
5. Pull pork out of sauce and shred using forks. Using a hand-held immersion blender, blend sauce until smooth. Return sauce in pot to stove over medium-high heat. Bring to a rapid simmer and reduce sauce by half, about 10 minutes. Stir in lime juice. Taste and make any final adjustments with salt and pepper.
Serving Size 4 x 1 cup ea
NOTE: I have put this over a bed of brown rice, but don't be afraid to get creative with this recipe! Wrap in whole wheat tortillas, include in salads, etc.