3 to 5poundpork sirloin roast, see note for other cuts of pork
Coarse kosher salt and black pepper
1large onion, chopped
3clovesgarlic, finely minced
⅓cuplight or dark brown sugar
2tablespoonscanned chipotle chiles (see note)
2-3poundstomatillos, about 20-25 tomatillos, husks removed, washed well, and cut in half (or quartered if they are large)
1cuplow-sodium chicken broth
Hot cooked rice for serving
Season all sides of the pork roast with salt and pepper.
Heat the olive oil in a large skillet over medium or medium-high heat until the oil is hot and rippling. Add the roast and brown on each side until golden, about 1-2 minutes each side.
Transfer the roast to the insert of a slow cooker.
Reduce the heat to medium or medium-low and add the chopped onions to the skillet (if the skillet is very dry, add another teaspoon or so of oil). Cook the onions, stirring often, for 3-4 minutes, scraping up any brown bits from the bottom of the skillet. Add the garlic and cook for another 30 seconds or so.
Stir in the brown sugar, chipotle chiles, salt, and pepper.
Scrape the mixture into the slow cooker with the pork.
Add the halved (or quartered) tomatillos to the slow cooker, nestling them on the sides of the pork so they aren't all piled on top, and pour in the broth.
Place the lid on the slow cooker and cook on low for 8-10 hours.
Shred the pork (if the pork is lean and boneless, it can be done right in the slow cooker with two forks) and return it to the slow cooker, tossing it with the cooking liquid and tomatillos. Serve over hot, cooked rice (the pork filling is also delicious in burritos, tacos, on top of salad, etc.).
Pork: let's talk pork roasts here. My favorite roast to use in this recipe is a pork sirloin roast that isn't quite as lean as pork tenderloin but leaner than a shoulder/butt roast. I usually buy the boneless sirloin roasts at Costco (I believe they come in a 4-pack); however, I've also made this with a sirloin roast we had in our freezer from buying half a pig and although it wasn't boneless, it was still delicious and extracting the bone after cooking (that sounds weird, but you know what I mean) was no big deal. You can experiment with other cuts of pork but my experience suggest the sirloin roast is the way to go.Chipotle Chiles: for the longest time, I'd buy the small cans of chipotle chiles, open them, scoop out what I need, and never end up using the rest (even though I've lectured all of you to freeze the remaining chiles). Recently, I stumbled upon the La Costena brand of chipotle chiles that now comes in a jar. Just like jam! Except a lot spicier. It's revolutionary and I always have a jar of these chopped chipotle chiles in my refrigerator. Keep an eye out for them if the canned chipotle chiles end up going to waste at your house, too.Tomatillos: you don't want small pieces of tomatillos to go into the slow cooker. Only halve the tomatillos (if they are super big, I'll let you quarter them, but no smaller than that). They will cook down quite a bit during the long cooking time.How to Serve:This pork is delicious eaten over hot, cooked rice (or quinoa) but it is also very tasty as a filling in burritos, tacos, enchiladas or eaten atop a nice, crisp green salad. Freezing the Pork: this freezes very well to defrost for a later meal.For InstantPot Lovers: I've made this twice in my InstantPot (but for some reason like it just a little better in the slow cooker for flavor and liquid consistency): depending on the thickness of your roast, if it's about 3-inches thick, try cooking it 30-40 minutes high pressure, natural release.