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.
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
One more vote. Had an 8 pound pork shoulder so I doubled this recipe and used the slow cooker method but listened to comments and went for 8 hours on low. With such a large piece of meat all the liquid wouldn't fit in the crock pot so I saved it and reduced along with juices from the crock pot. Everyone loved this.
Really like this recipe!! I have made it several times and have always been pleased with the results. It really tastes authentic and is a crowd pleaser! I like to break the meat into large chunks (if not shred) before the step where you put it in the oven to brown. I like the texture of the browned bits- so if you break it up first there is more surface area to brown in the oven. As far as not being spicy- it reallly depends on what kind of Salsa Verde one uses. I look for the brands in the supermarket that are not located on the eye level shelf- that are more marketed towards hispanic buyers (many are sold in cans, not jars)...I have found some very tasty (and spicy) salsas in those brands! This is my go to recipe when I find pork shoulder on sale (I just bought a 5 lb roast for less than $5!) We have friends coming over tonight...if I add tortillas we will have an impressive and easy meal for (more than) 6 for less than $7!!!
My boyfriend loved this receipe, but I found it too tangy. I was hoping to have more of the salsa verde taste, but it seemed to all cook down and remove the overall flavor. I probaby wouldn't make this again, but nice slow cooker meal and makes the house smell good! :)
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