I love tomatillo salsa. I only discovered it last year, and since then I've made it many times. I saw something somewhere online, I can't remember where, about someone making a roasted pork butt with tomatillos and I knew I had to try it. Unfortunately, it's not tomatillo season, so I couldn't buy any fresh ones at the grocery store. Luckily, I know I really enjoy frontera's tomato salsa, so I figured I'd give their tomatillo salsa a try in this dish.
To start, I took one jar of frontera tomatillo salsa and added in about 8-10 jalapeño slices to a food processor along with about a cup of cilantro leaves, the juice of two limes and one large shallot and pulsed everything together. I wanted my pulled pork to have a little heat, so I added the jalapeno's. If you don't like heat, omit that. I also wanted a little extra zing, hence the extra lime juice.
I poured the sauce over a pork shoulder and covered it in foil and cooked it at 325* in the oven for seven hours. Unfortunately, it wasn't done and I had to go to bed. I took the pork and refrigerated it and two days later, when I knew I was going to have it for dinner that night, I put it in my crock pot and turned it up to high for another six hours. If I were to do this again, I'd do the whole thing in the crock pot for 8-10 hours to see how it turned out.
To serve, I added a bunch of meat to a soft flour tortilla along with some cheese, tomato salsa and sour cream. Next time I might try some fresh tomatoes too. I think I might add a few more jalapeno's as well since I would have liked even more of a kick since it was only slightly there. Use your discretion based on what you enjoy for heat level.