Slow-Cooker Braised Pork with Salsa

INGREDIENTS

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo salsa

1 3/4 cups reduced-sodium chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

3 roma tomatoes, thinly sliced

1/2 cup chopped fresh cilantro, divided

1/2 cup sour cream 1/4 - 1/2 cup cream DIRECTIONS Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Add heavy cream to taste. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Serve with cilantro lime rice.