It's Taco Tuesday with VitaClay! Chile Verde Tacos with Pulled Pork!

Roast recipes suitable for sealing VitaClay Models ONLY: VF7700, VM7900

I love making roasts in my VitaClay Multi-cooker. I can cook a huge roast in 3 hours--tender, juicy and shreds to perfection--and put it in recipes all week long! 

The pork roast in this recipe can be made with or without the sauce (if you want to use it for other recipes, you can just add the sauce when serving and keep the rest of it plain in the fridge). 

Whatever you use it for, pulled pork is easy and the best in VitaClay--it cooks in about 3 hours and it doesn't come out mushy or tasteless like in other slow cookers. It pulls easily and has a great taste and texture! 

Chile verde sauce Ingredients:

• 2 cups chopped tomatillos
• 2 med jalapeno, depending on desired spiciness
• 4 Tablespoons coconut oil or butter
• 1 cup onions
• 2 teaspoons salt
• 1 tablespoon garlic
• 1/4 cup green onions
• 1/4 cup chopped cilantro stems
• 1 tablespoon salt

Marinate ingredients:

• 2.5 lb pork roast
• ¼ t Cloves
• 1 t cumin
• 1 t Mexican Oregano
• 1 c water or broth (make your own broth with recipe below!)

Garnish:

• Cotija
• Cilantro Leaves
• Tortillas

Directions:

1. In a VitaClay pot, add your pork with broth, cloves, cumin, and oregano. Set aside and let marinate
2. In a sauce pan, start with oil, onions and salt. Cook for 5 mins before adding garlic. Cook for 3 mins and add green onions, cilantro stems, and salt. Cook for 8 mins. Puree all the vegetables in a blender.
3. Add the pureed sauce to the pork roast in the VitaClay. Set to “stew” for 2-3 hour (depending on size of roast—cook until it shreds easily with two forks).
4. Garnish with cheese / Cotija and cilantro. lime if desired and serve with Tortillas.

Enjoy!

*Recipe intended for VitaClay models VM7900 or VF7700 ONLY. Please do not try this recipe in the stock pot, as there is not sufficient liquid.

Here's the recipe for bone broth promised above:

https://vitaclaychef.com/blogs/recipes/how-do-i-make-bone-broth-and-what-do-i-do-with-it