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Beer-Braised Pork Verde with Cornbread Croutons
PORK13Ingredients
7Hours
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Ingredients
US|METRIC
6 SERVINGS
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Directions
- In a 3 1/2- or 4-quart slow cooker add pork, onion, and 1 teaspoon of the cumin; stir to combine. Add salsa, tomatoes, beer, and corn. Cover and cook for 6 to 7 hours on low or 3 to 3 1/2 hours on high.
- Meanwhile, in a large skillet heat oil and remaining 1/2 teaspoon cumin over medium heat. Add corn bread. Cook, tossing frequently with a spatula, until cornbread croutons are lightly browned. Remove from heat.
- Spoon pork verde into serving bowls; top each with some of the croutons and cheese.