Ingredients

How to make it

  • 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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  • chefmeow 6 years ago
    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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