Recipe

Sunset Mags Salsa Verde Braised Pork Recipe

	Porklover / All my dishes 1 year, 8 months ago Braising the pork—simmering it for a long time in liquid under cover, with browning for flavor—makes it fork-tender. Prep and Cook Time: about 4 hours. Prep:15m Cook:720m Servings:6	Porklover
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Ingredients

3 1/2 pounds bone-in pork shoulder (aka pork butt)

1 bottle (15 oz.) salsa verde

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoon dried oregano

1/2 cup chopped fresh cilantro, plus some leaves

Salt

Directions

Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.

With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.

Note: Nutrition analysis is per serving.

Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.

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Comments

chefmeow 1 year, 8 months ago said:
WOW....this sounds too good to be true. Will be making this for sure. Love pork butt and salsa verde. I just bought a butt last weekend and have it in the freezer. It is coming out. Thanks for the post.

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