Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 12

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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Merilee Bordin

Recipe Summary

total:
4 hrs
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

571 calories; calories from fat 63%; protein 36g; fat 40g; saturated fat 14g; carbohydrates 16g; fiber 0.8g; sodium 1101mg; cholesterol 147mg.
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