Salsa Verde Braised Pork

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.  

Yield:  Makes 6 servings


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

1 bottle (15 oz) salsa verde

1 medium onion, finely chopped

3 cups reduced sodium chicken broth

2 tsp Cumin Seeds

2 tsp Coriander Seeds

1 tsp dried Oregano

1/2 cup chopped fresh cilantro, plus some leaves

Salt to taste



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 degrees.  With two 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 two 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 (5-6 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 degrees 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.  

Chef Geoff's Notes:  With special thanks to My Recipes