Salsa Verde Braised Pork
I first found this recipe in Sunset Magazine quite a few years ago and although I've never followed the method they suggested, it's been a staple for many years in our home! In this version, I focus on cooking it in the oven, but I also offer instructions for cooking it in the slow cooker or the pressure cooker. The times given for prep and cooking are based on the oven cooking so be sure to read the notes to calculate cooking time for the other methods.
Ingredients
- 3½ pounds pork shoulder roast aka pork butt or Boston butt
- salt for seasoning
- 2 cups salsa verde or a 15-ounce bottle
- 1 medium onion finely chopped
- 3 cups chicken broth optional, depending on the cooking method
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon oregano
- cilantro chopped
- onion chopped
- limes for serving
- oil for sauteeing - I recommend avocado oil for its high smoke point
Instructions
- Preheat oven to 325°F.
- Season the pork roast generously with salt. Heat a large oven-proof Dutch oven over medium to medium-high heat. Add some oil and put the pork roast in. Brown on each side then remove to a platter.
- Add more oil if needed, then add the onions and cook until they are caramelized. Add the cumin seeds, coriander seeds, and oregano and allow them to bloom for about 30 seconds.
- If you are using a slow cooker or pressure cooker, please see the Notes for continuing.
- Return the pork roast to the pot and pour the salsa verde over the top. Any that drips down will loosen the bits on the bottom of the pot. Stir those into the salsa. Put the lid on and place the pot into the oven for 3-4 hours.
- After 3 hours, check on the pork. Using a knife or a fork, poke the pork, turn the knife or fork, and determine the tenderness. If it doesn't come apart easily, leave it cooking and check every half hour. Add liquid (chicken broth) if it's getting too caramelized before it's tender.
- When it is done, you should be able to pull it apart easily with two forks and the liquid will have evaporated and the caramelization will be out of this world.
- Serve as street tacos topped with chopped cilantro and onions, with extra salsa verde and lime juice squeezed over. And maybe a grilled jalapeno or two.See the Notes for finishing and serving if cooked in the slow cooker or pressure cooker.
Notes
To cook in a slow cooker:
- I recommend browning the pork and the onions/spices because of the flavor you'll add. But if you don't have that kind of time, forge on, Chef!
- Put everything in the slow cooker and turn on low for 7-8 hours or high for 5-6 hours.
- Add the chicken broth listed in the ingredients list, put the lid on, and let it go.
- I did this for years when I had kids to run around all afternoon for drama, dance, and sports.
- You can serve it over rice after cooking it this way. Add cilantro, onions, and lime juice.
- If you want to crisp it up for street taco use, just take it out of the juice, put it in a skillet over medium to medium high. The juice will evaporate and the meat will crisp up.
- First of all, pressure cookers have been around for a long time! I can imagine that my grandmothers used them and I know that my mom did! The digital ones have revived the method of cooking, but maybe we should've been using them all along! All of my Indian friends use them on the daily and the stovetop ones are safer than they've ever been. I feel safe using my digital one, but I think the jury is out on exactly how safe they are simply because they've been around for such a short time.
- Saute the pork, onions, and spices right in the pot (in both the digital and stove-top varieties). I don't like sauteeing in the digital version because the bottom isn't even and some parts get more brown than others. But do what you like, especially if it means you save dish washing!
- Seal the pot. On the digital ones, set it to Manual, High, then 45 minutes. On the stovetop ones, follow the manufacturer's instructions to bring to pressure, then cook for 45 minutes. Release pressure naturally.
- If you want to serve it as street tacos, put it in a skillet to crisp it up.
Tried this recipe?Let us know how it was!