1 4 lb bone in pork shoulder roast
1 tblsp. chipotle chili powder
1 tblsp. packed brown sugar
Salt & Pepper
2 lbs fresh tomatillos, husked, rinsed, & each cut in half
1 jumbo white onion (1 lb) cut in 1 in chunks
4 peeled garlic cloves
2 to 3 jalapeno chilies, cut in half with seeds & ribs removed
1/2 cup packed fresh cilantro with stems (keep leaves for garnish0
1/3 cup low sodium chicken broth
3 cups cooked brown rice for service
Place oven rack 6 ins. from broiler. Preheat broiler.
Line 18″ x 12″ jelly roll pan with foil
Place pork in 6 qt slow cooker.
In small bowl, combine chili powder, sugar, 1 tsp salt and 1/2 tsp fresh ground black pepper. Rub all over pork in bowl.
On prepared pan, spread tomatillos, onion, garlic & jalapenos in single layer. Broil 7 mins until blackened & blistered in spots stirring twice. Add to slow cooker along with cilantro and broth. Cover with lid and cook on low for 8 hours.
Transfer pork to cutting board and remove bone & excess fat. Transfer all vegetables to blender. Puree until smooth. Thin with some cooking liquid if desired.
Cut pork in slices across grain. and serve with rice and lime wedges.
Spoon sauce over pork & garnish with cilantro leaves.
While cake is still warm, poke holes through cake.
Pour warm Jello over cake. Put in refrigerator for 2 hours.
When ready to serve, spread strawberries on top of cake
and frost entire top with Cool Whip.