Makes 6 servings
Ideal slow cooker size: 3-5 quart
2 to 2 1/2 lbs lean pork country style ribs
4 garlic cloves, peeled
1/2 small onion, chopped
1 1/2 tsp dried oregano
1/4 tsp ground thyme
1 Tbsp kosher salt
1/4 cup water
2 bay leaves
1/2 cup Sprite (or other similar soda)
1. If you have time, brown the pork in a skillet with one tablespoon of oil and then place in bottom of crock.
2. Add garlic, onion, oregano, thyme, salt and water to a blender. Blend until smooth and then pour mixture over pork.
3. Add the bay leaves to slow cooker and pork in soda.
4. Cover and cook on LOW for about 6 hours, or until pork is tender.
5. Remove pork from slow cooker and shred (you can use your kitchenaid or bosch to shred, just use the paddles for about 15-20 seconds and it will shred it perfectly!).
6. If needed, add any of the liquid from the slow cooker back into the meat. Serve meat with salsa (recipe below) and wrap up in tortillas and serve with desired toppings.
1/2 lb tomatillos, husked rinsed and cut in half
1/2 cup coarsely chopped cilantro
1 jalapeno, seeded
1 garlic clove, peeled
2 Tbsp onion, chopped
1 tsp kosher salt
1. Add tomatillos into a blender. Add in the rest of the ingredients.
2. Pulse a few times and then blend until desired consistency.
3. Season to taste with more salt, if needed. If you like it spicy add in another jalapeno.
Recipe adapted from Amateur Gourmet
I love green foods. Like pesto sauce, guacamole, and in this case–tomatillo salsa. Yum! The salsa is worth the time and effort!
The pork country style ribs were on sale at my local grocery store for $1.99 /lb. Great deal and better yet, I didn’t have to trim off the fat. They shredded up perfectly in my bosch. Boy, I’m glad someone told me that tip. It has been a time-saver!