Tomatillo White Beans And Shredded Pork

• 1 1/2 pounds boneless pork butt
• 2 tablespoons Worcestershire sauce
• 2 pounds fresh tomatillos
• 2 bunches cilantro (divided use)
• 6 cloves garlic
• 6 pickled jalapenos
• 1 fresh jalapeno
• 1 tablespoon neutral oil such as grape seed
• 3 cups (1.5 lb) dried beans such as white navy, rinsed
• salt to taste
• lime for garnish
• corn or flour tortillas for serving

1. Douse the whole pork butt with Worcestershire sauce all over. Heat the oil and sear the pork on all sides until it starts to brown. Remove from heat and put in a slow cooker. Husk the tomatillos and cut them into chunks. Seed the fresh jalapeno and coarsely chop both the fresh and pickled jalapenos, and the garlic cloves. Use scissors to cut off the leaves of the cilantro, reserving about 1/2 a bunch for garnish. Add all of these to the slow cooker, and cook on high for about three hours.
2. Remove the pork to a plate. Use an immersion blender to puree the tomatillo sauce until smooth. Add the beans and, if needed, enough water to ensure that they are submerged. Add back the pork and cook on low for about four hours, until the beans are soft. The cooking time will vary depending on the dryness of the beans and the power of your slow cooker, but don't worry because the pork can tolerate a range of cooking times.
3. Remove the pork and use a fork to shred. Salt the beans to taste. Stir in the shredded pork and keep warm. Serve on warm tortillas, with a squeeze of lime juice, a sprinkle of fresh cilantro leaves, and a slide of crunch slaw.

pork butt, worcestershire sauce, fresh tomatillos, bunches cilantro, garlic, jalapenos, fresh jalapeno, neutral oil, beans, salt, lime, corn

Taken from food52.com/recipes/10507-tomatillo-white-beans-and-shredded-pork (may not work)