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