Slow-Cooked Tomatillo Pork Roast

Follow our step-by-step guide on how to make Slow-Cooked Tomatillo Pork Roast.

1. Step 1

   Start by preheating your oven to a cozy 250°F (120°C).

2. Step 2

   In a sturdy Dutch oven, mix together the brown rice, water, diced tomatoes, sliced onion, green chile peppers, ancho chile peppers, chicken bouillon cubes, oregano, and a hint of ground cloves.

3. Step 3

   This fragrant blend will create a delicious base for your dish.

4. Step 4

   Next, gently place the pork loin roast right on top of the rice mixture, and don’t forget to season it generously with salt and black pepper for that extra flavor boost.

5. Step 5

   Now, pour the salsa verde over the pork roast, making sure it’s completely covered—this will add a zesty kick to your meal.

6. Step 6

   Cover the Dutch oven with its lid and let it work its magic in the preheated oven for a slow and steady six hours.

7. Step 7

   Once the time is up, carefully remove the pork bones and ancho chile peppers.

8. Step 8

   Using two forks, shred the tender pork, and then stir it back into the rice mixture, allowing all those wonderful flavors to meld together.

9. Step 9

   Finally, grab a slotted spoon and transfer the savory pork and rice mixture to a serving plate, letting any excess liquid drain away.

10. Step 10

    Enjoy this hearty dish that’s perfect for sharing with family and friends!.