Salsa Verde Braised Pork

Leigh Beisch; Merilee Bordin
Braising the porksimmering it for a long time in liquid under cover, with browning for flavormakes it fork-tender. Prep and Cook Time: about 4 hours.
Total Time: 4 hour(s)
Yield: Makes 6 servings
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
Preparation
1. 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.
2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
4. 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.
Nutritional Information
- Calories:
- 571 (63% from fat)
- Protein:
- 36g
- Fat:
- 40g (sat 14)
- Carbohydrate:
- 16g
- Fiber:
- 0.8g
- Sodium:
- 1101mg
- Cholesterol:
- 147mg
Member Ratings and Reviews
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We love this. It is very tasty and also super easy. I use to make chile verde from scratch but now I don't have to!
Great with tortillas and pinto beans on the side.12/20/09
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The recipe is a staple in our house. It always taste the same every time! It is tasty and very easy to make. Everyone I have made this for loves it. You will like it too!!10/27/09




