1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 lb boneless pork shoulder - cut into 1 inch pieces and trim fat
1 tbsp olive oil
1 lb fresh tomatillos - husks removed and chopped
1 cup chopped onion
3 tsp shredded lime peel
2 tsp lime juice
4 cloves garlic - minced
3/4 cup chopped yellow or red bell pepper
12 6-inch corn tortillas
2 tbsp fresh cilantro
In a small bowl; combine cumin, salt, and pepper.
Coat a large skillet with cooking spray. Cook 1/2 of the meat in the skillet until browned. Remove meat and add oil to the pan. Brown remaning meat in the hot oil. Drain off the fat and place the meat in the crock pot.
Add tomatillos, onion, 2 tsp of the lime peel, and garlic. Stir to combine.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
If you used the low heat, turn up to high and add the bell pepper. Cook for 15 minutes. Fill the corn tortillas and sprinkle with cilantro and the remaining lime peel.
