Salsa Verde Braised Pork

Salsa Verde Braised Pork Recipe
Leigh Beisch; Merilee Bordin
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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Total: 4 Hours

Nutritional 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

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.

Note:

February 2008
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