I love this recipe because it’s simple, spicy and fairly hands off.
Hello, easy meal when you don’t necessarily feel like cooking!
The pork is crazy tender, and the quinoa is full of citrus flavor from the tomatillos.
You could also serve the flavorful pork on nachos, sandwiches, or with your favorite rice.
Spicy Pulled Pork with Tomatillo Quinoa
Spice Rub Ingredients:
1 tablespoon chili powder
2 teaspoons chipotle powder
2 teaspoons hot smoked paprika
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (3 ½-4 lb.) boneless pork shoulder
1 tablespoon olive oil
2 large red onions, quartered
1 cup chicken broth
Mix the spice rub ingredients together on a paper plate.
Now, this is where my method gets a little funky.
Sometimes I just don’t feel like rubbing spices onto meat. Yes, I can be that “lazy.” So, quite often I just flavor the oil with the spice rub ingredients. Easy peasy, my friends.
Or you can rub the spices onto the meat.
It’s completely up to you.
(Note: If you decide to rub the meat with the mixture, just disregard the first part of the cooking instructions, and rub ¾ of the spice mixture directly on the pork.)
Mix ¾ of the spice mixture with the oil in a large skillet. Heat it over medium heat until it’s hot, but not smoking.
Blot the pork with paper towels so that it’s completely dry.
Brown the meat on both sides, about 3-5 minutes.
Place the onion in the bottom of a 4-5 quart slow cooker.
Toss with remaining spice rub. Stir well.
Place the pork on the onions.
Pour the broth into the pan and scrape up all the browned bits.
Pour the broth over the pork.
Cook on low for 8 hours, or on high for 4 hours.
The pork is done when it shreds easily with a fork.
Yield 3 cups.
1 cup quinoa, rinsed
2 cups chicken broth, (not low sodium)
½ teaspoon kosher salt
1 medium tomatillo or 3 small tomatillos, roughly chopped
1 teaspoon lime juice
Bring the quinoa to a boil in a medium saucepan over medium heat. Season with salt.
Reduce heat to a simmer and cook for 15 minutes.
Turn the heat off and let stand for 15 minutes, just like you would rice.
Fluff with a fork, and add the tomatillos and lime juice.
Serve shredded pork on quinoa, and garnish with cilantro.
(Photos by Launie Kettler)