Fork-tender pulled pork is tossed in a tangy, herbaceous salsa verde sauce. I used bottled salsa verde to keep this recipe weeknight-friendly, and I didn’t sear the pork butt before braising either! Finishing the pork in the oven crisps up the edges of the meat and is so much simpler than searing it on the stove.
This Multi-Purpose Pulled Pork Can Be Added to Tacos, Burritos, Nachos, and More!
I’ve got a soft spot for easy Mexican pork recipes that deliver big flavor, like my Homemade Chile Verde Burritos or Slow Cooker Hatch Chile Verde, where there’s no babysitting a skillet. This salsa verde pork delivers exactly that, thanks to braising in the oven. It’s a recipe I originally discovered in an old issue of Sunset magazine and tweaked over the years to make my own.
Most recipes have you sear the pork before braising, but we’re skipping that step entirely and finishing it in the oven instead. No splattering oil, no smoky kitchen, no unnecessary fuss. Instead, the pork enjoys a low and slow stovetop braise before finishing in the oven to crisp up the edges and inject it with more flavor that way.
To save time and reduce the prep even further, I used a bottle of my favorite salsa verde. Its bright, zesty flavor ensures this braised Mexican pulled pork isn’t short on flavor, despite the hands-on prep taking a mere 10 minutes total.
Use the pork to make my shredded pork tacos, or add it to burritos, enchiladas, rice bowls, or nachos. It’s a multi-purpose protein that works in a variety of dishes!
Enjoy!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
The Pork
Budget-friendly pork butt is ideal for cooking low and slow. All that marbling and fat breaks down as the pork braises to create meat so tender it practically falls apart when you touch it with your fork.
Make sure to purchase a bone-in pork butt for maximum flavor. You’ll know the pork is done when the meat detaches from the bone.
The Braising Liquid
Bottled salsa verde does most of the heavy lifting in this chili verde pork recipe, so purchase a brand you love.
I thinned out the salsa with some of the homemade chicken broth I always keep stashed in the freezer (jarred works too). Chicken broth seasons the pork without detracting from its meaty flavor.
The Seasonings
I prefer using a blend of fresh and dried aromatics to give the salsa verde pork a more nuanced flavor. Chopped onion is added to the braising liquid, as is ground cumin, coriander, and dried oregano.
Wait to add the chopped cilantro until you’ve shredded the pork so its fresh flavor really pops.
An Overview of How the Salsa Verde Pork Is Made (+ Tips)
- Whisk together the braising liquid. In a Dutch oven, combine the salsa verde, chicken broth, seasonings, and onion.
- Add the pork and braise. Place the pork on top of the onions, pop the lid on, and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 3ish hours or until the pork shreds very easily.
Heidi’s Tip: Braise the pork with the lid on so none of that flavorful salsa verde cooks off!
- Brown the braised pork in the oven. Technically you could enjoy the chili verde pork as is, but it tastes SO much better after the edges have been crisped up in the oven. This takes just 30 more minutes, but it completely transforms the dish.
- Meanwhile, reduce the braising liquid. Now that the pork’s been removed from the Dutch oven, you’ll want to crank up the heat to bring the salsa verde mixture to a boil. Let it boil vigorously for 10 minutes to thicken up.
- Shred the pork. You should be able to shred the salsa verde pork with just two forks.
- Bring it all together. Return the pulled pork to the Dutch oven and toss with the salsa verde reduction to coat. Mix in the chopped cilantro and use the meat to fill tacos, burritos, enchiladas, and more!
What to Serve With Salsa Verde Pork
- Warm tortillas (corn or flour, both work)
- Mexican rice or cilantro lime rice
- Refried beans or pinto beans
- Skillet cornbread or jalapeño cornbread
- Corn salsa
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Braised Salsa Verde Pork Recipe
Ingredients
- 16 ounces bottled salsa verde
- 3 cups chicken broth
- 1 medium white onion , finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 3 ½ – 4 pound bone-in pork butt (shoulder roast)
- ½ cup coarsely chopped cilantro leaves , plus more for garnish
Instructions
- Combine the aromatics and flavor builders with the pork. In a large Dutch oven or heavy-bottom pot with a lid, whisk 1 (16-ounce) bottle salsa verde, 3 cups chicken broth, 1 finely chopped medium white onion, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon oregano, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Add the 3 ½ pound pork butt.
- Slow-braise the meat. Bring the pork to a boil, lower the heat to a simmer, and cover with a lid. Cook for 3 – 3 ½ hours or until the pork is fork-tender and shreds easily.
- Roast the meat in the oven and reduce the cooking liquid. Preheat the oven to 375°F. Transfer the pork to a rimmed baking sheet or casserole dish, reserving the braising liquid, and bake until browned, about 30 minutes. While the meat browns, boil the reserved liquid until reduced to about 2 ½ cups, 10-15 minutes, stirring occasionally.
- Shred the pork, and stir in the cilantro. Using 2 forks, shred the tender pork, add to the reduced cooking liquid, tossing well to combine. Stir in ½ cup chopped cilantro leaves. Serve with more cilantro leaves, pickled onion, chopped white onion, small soft flour tortillas, sliced radish, lime wedges, and more salsa verde on the side.
Nutrition
FAQs
Yep! You’d want to cook the pork butt on low for 8 to 9 hours to give all of the tough muscle fibers time to break down and become super tender.
I still recommend finishing the pork in the oven as instructed, and you’ll definitely want to reduce the salsa verde braising liquid on the stove (doing it in the slow cooker would take too long!).
Possibly, but I’ve only tested this recipe using pork butt. It’s the same cut of pork I use for my classic pulled pork recipe because it’s perfect for all kinds of slow cooked recipes.
You definitely should NOT use pork tenderloin or another lean cut of pork, which will dry out and become tough when braised.
More Easy Braised Dinner Recipes
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