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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Salsa Verde Braised Pork Recipe

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This recipe for Salsa Verde Braised Pork is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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. each cumin seeds and coriander seeds
1 tsp. dried oregano
1/2 cup chopped fresh cilantro, plus some leaves
Salt to taste
Directions:
Directions:
1. Trim excess pork fat. Put meat in 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˚. Using 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 ¾ cups, 8-10 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 flour tortillas and more salsa verde.

 

 

 

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