Login to Save Like

Ingredients

• 1  (4-pound) bone-in pork shoulder roast (Boston butt)
• 1 tablespoon(s) chipotle chile powder
• 1 tablespoon(s) packed brown sugar
• Salt
• Pepper
• 2 pound(s) fresh tomatillos, husked, rinsed, and each cut in half
• 1  (1-pound) jumbo white onion, cut into 1-inch chunks
• 4 clove(s) garlic, peeled
• 3  jalapeño chiles, each cut in half, seeds and ribs removed
• 1/2 cup(s) packed fresh cilantro with stems, plus leaves for garnish
• 0.333 cup(s) lower-sodium chicken broth
• 3 cup(s) cooked brown rice, for serving
• Lime wedges

Description

Leftover Pork From This Recipe Can Be Used For Our Green Chile Pork Tacos.

Womans Day
View Full Recipe