Salsa Verde Braised Pork

Name: Salsa Verde Braised Pork
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 kilograms bone-in pork shoulder (aka pork butt); 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 118 milliliters chopped fresh cilantro, plus some leaves; 710 milliliters reduced-sodium chicken broth; 1 medium onion, finely chopped; 1 teaspoon dried oregano; 425 grams bottle salsa verde; 6 servings Salt

Salsa Verde Braised Pork might be just the Mexican recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 304 calories, 34g of protein, and 14g of fat per serving. Not a lot of people really liked this hor d'oeuvre. If you have onion, chicken broth, cumin seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

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.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Pork Fat

Oregano

Broth

Onion

Salsa

Meat

Equipment you will use

Dutch Oven

Preheat oven to 37

Equipment you will use

Oven

With 2 wide spatulas, transfer meat to a rimmed baking pan.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

Spatula

Bake until richly browned, 30 minutes.

Equipment you will use

Oven

Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.

Equipment you will use

Frying Pan

With 2 forks, tear meat into large shreds.

Ingredients you will need

Meat

Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves.

Ingredients you will need

Cilantro

Salt

Equipment you will use

Bowl

Frying Pan

Serve with tortillas and more salsa verde.

Ingredients you will need

Salsa Verde

Tortilla

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.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Salsa Verde

Oregano

Broth

Onion

Salsa

Pork

Equipment you will use

Slow Cooker

Frying Pan

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

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Pot

Equipment

Ingredients

Servings:

2kilograms

bone-in pork shoulder (aka pork butt)2teaspoons

coriander seeds 2teaspoons

cumin seeds 118milliliters

chopped fresh cilantro, plus some leaves 710milliliters

reduced-sodium chicken broth 1medium

onion, finely chopped 1teaspoon

dried oregano 425grams

bottle salsa verde 6servings

Salt

Recommended wine: Sparkling Rose, Sparkling Wine

Dipping Sauce works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Conundrum Sparkling rosé with a 4.7 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.