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Salsa Verde Braised Pork

Leigh Beisch; Merilee Bordin
Total time 4 hrs
Yield Makes 6 servings
This salsa verde braised pork is a Southwestern-inspired way to prepare Boston butt.  Braising the pork—simmering it for a long time in liquid under cover, with browning for flavor—makes it fork-tender.

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

Nutrition Information

  • calories 571
  • caloriesfromfat 63 %
  • protein 36 g
  • fat 40 g
  • satfat 14 g
  • carbohydrate 16 g
  • fiber 0.8 g
  • sodium 1101 mg
  • cholesterol 147 mg

How to Make It

  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.

  5. Note: Nutrition analysis is per serving.

  6. 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