Salsa Verde Pulled Pork Bowls

Ingredients

• 3 pounds boneless pork shoulder (1360 g)
• 2 cups salsa verde (480 g)
• 2 poblano peppers, sliced (260 g)
• 1 yellow onion, sliced (180 g)
• 4 garlic cloves, crushed (12 g)
• 2 teaspoons ground cumin (4 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon fine salt (6 g)
• 1 tablespoon lime juice (15 g)
• 4 cups shredded cabbage (280 g)
• 1 avocado, sliced (150 g)
• 1/2 cup chopped cilantro (20 g)

Instructions

1. Build a shallow base. Spread peppers, onion, and garlic across the slow-cooker insert. Rub pork with cumin, oregano, and salt, then set it over the vegetables with the fattier side facing up. Pour salsa verde around the meat rather than washing seasoning from its surface. The liquid should not cover the roast.
2. Cook until fibers release. Cover and cook on low until a fork inserted into the thickest section turns easily and the pork separates along its fibers. Transfer the roast to a rimmed board. Spoon excess fat from the liquid, then strain the vegetables and reserve them for the serving bowls.
3. Shred without crushing. Pull the pork into broad, irregular pieces while removing large pockets of fat. Avoid working it into fine threads, which become soft when returned to liquid. Measure two cups of cooking liquid into a wide skillet and bring it to a brisk simmer until visibly reduced.
4. Glaze the pulled pork. Add shredded pork to the reduced salsa and turn it with tongs until glossy. Continue until the skillet bottom appears briefly between strokes and a few edges brown. Stir in lime off the heat. Divide cabbage, cooked peppers, pork, avocado, and cilantro among six bowls.

Notes

• Ingredient size affects timing, so favor even cuts while allowing naturally irregular arrangement.
• The decisive finished cue is pork that separates under a fork and reduced salsa that coats rather than floods the meat; wait for it before adding the final garnish.
• Refrigerate for 4 days and reheat portions gently, keeping fresh cilantro separate until serving.

Nutrition Facts