Braised Salsa Verde Pork Recipe

Fork-tender pulled pork is tossed in a tangy, herbaceous salsa verde sauce. There's no searing required, and bottled salsa verde saves time!

Course Main Course

Cuisine Mexican

Keyword chili verde pork, salsa verde pork

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 463kcal

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.