Pork with Turnips, Tomatillos, and Greens

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This recipe is loosely based on one by Rick Bayless that my parents make with big chunks of pork shoulder their butcher calls “pork cushions”; I’ve never seen that terminology used myself, but it feels appropriate. Bayless’s process is of course a bit more complicated, and he uses potatoes and wild greens instead of turnips, but I really love the bite and faint bitterness of turnips and their greens (which mellow considerably over the course of a day in the slow cooker).


  • 1 pound (455 g) tomatillos, husked and rinsed, chopped
  • 1 large bunch fresh cilantro with stems, chopped
  • 2 jalapeño or serrano chiles, chopped
  • 2 cloves garlic, chopped
  • ¾ teaspoon ground cumin
  • Salt and freshly ground black pepper
  • pounds (1.2 kg) pork shoulder or loin, cut into big (3-inch/7.5-cm) chunks
  • 12 ounces (340 g) turnips, peeled and cut into ¾-inch (2-cm) cubes
  • 1 bunch (about 8 ounces/225 g) turnip greens



Put the tomatillos, cilantro, chiles, garlic, cumin, teaspoons salt, and several grindings of pepper in the slow cooker. With an immersion blender, puree the sauce (or put everything in a blender, puree, and transfer to the cooker). Add the pork and turnips. Cover and cook on low for 8 hours.

Morning or Evening

Chop the turnip greens and submerge them in a large bowl of water, swishing to remove any sand. Lift them into a colander and repeat the rinse with clean water until no more sand remains. Drain the greens well and set aside in the fridge if doing this in the morning.


Turn the cooker to high. Gently fold the greens into the pork and sauce in the cooker, cover, and cook until the greens are wilted and just tender, 10 to 15 minutes. Season with more salt, if needed, and serve.