Salsa verde braised pork

By slwolford

Ingredients

• 3 ½ lbs bone-in pork shoulder
• 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
• ½ cup chopped fresh cilantro
• Salt

Preparation

Step 1

1. Put meat in a large casserole or Dutch oven with all ingredients except cilantro and salt. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours. (I sometimes just put into the oven at 300⁰ – 350⁰ instead of braising on the stove)

2. Preheat over to 375⁰. With 2 wide spatulas, transfer meat to rimmed baking pan. Bake until richly browned, 15 – 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 with reduced pan juices and stir in chopped cilantro and salt to taste.

Serve with tortillas and more salsa verde.