Salsa Verde Braised Pork
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.
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.
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