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  • 6servings
  • 571calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds bone-in pork shoulder (aka pork butt)

  2. 1 bottle (15 oz.) salsa verde

  3. 1 medium onion, finely chopped

  4. 3 cups reduced-sodium chicken broth

  5. 2 teaspoons cumin seeds

  6. 2 teaspoons coriander seeds

  7. 1 teaspoon dried oregano

  8. 1/2 cup chopped fresh cilantro, plus some leaves

  9. Salt

Instructions Jump to Ingredients ↑

  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 3.

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