Salsa Verde Braised Pork Recipe

Ingredients
  • 3 1/2 pounds bone-in pork shoulder (aka pork butt)
  • 1 bottle salsa verde (15 ounce bottle)
  • 1 onion, finely chopped (medium)
  • 3 cups reduced-sodium chicken broth
  • 1 each cumin seeds and coriander seeds (2 teaspoon each)
  • 1 teaspoon dried oregano
  • 1/2 cup chopped fresh cilantro, plus some leaves
  • Salt
Directions
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.

**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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