Braised Pork Shoulder with Salsa Verde Recipe | Yummly
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Braised Pork Shoulder with Salsa Verde

OPEN SOURCE FOOD
8Ingredients
80Minutes
630Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 3 1/2 pounds pork shoulder (bone-in-, aka pork butt)
  • 1 bottle salsa verde (yes, bottled salsa verde. you can make your own I suppose)
  • 1 onion (medium, coarsely chopped)
  • 3 cups chicken broth
  • 2 teaspoons cumin seeds (each ground, and coriander seeds)
  • 1 teaspoon dried oregano
  • 1/2 cup chopped fresh cilantro
  • salt (to taste)
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    Directions

    1. Trim excess fat from pork shoulder. Heat 1 tsp of olive oil in heavy cast iron dutch oven. Place pork in hot oil and sear each side until all sides have a nice, crisp, brown sear. Add onions and sweat for a minute. Add salsa, cumin seeds, coriander seeds, oregano and broth. Bring to a boil, reduce heat, and cover. Simmer until meat is very tender and falls off the bone, about 4 hours.
    2. After meat is done braising, take pork out of dutch oven and place in baking pan. Heat over to 375 degrees and bake pork for 30 minutes until richly brown. Once brown, place in broiler for an additional 3 minutes to make outside charred and crispy! While pork is baking, skim salsa verde sauce of all excess fat and oil. Once pork is done crisping in broiler, tear pork apart with two forks and place back in salsa verde sauce. Add salt to taste and add cilantro and serve immediately. Enjoy!
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    NutritionView More

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    630Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories630Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol265mg88%
    Sodium550mg23%
    Potassium1580mg45%
    Protein84g165%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber<1g3%
    Sugars1g2%
    Vitamin A4%
    Vitamin C10%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

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