Salsa Verde Braised Pork
*Submitted by Sara S.
INGREDIENTS
3 1/2 lbs. bone-in pork shoulder (aka pork butt) ~ (If you use the boneless pork tenderloin from Costco, the meat has no fat so it will be a little dryer)
1 bottle (15 oz.) Salsa Verde (your favorite kind)
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 tsp. each ground cumin and coriander
1 tsp. dried oregano
1/2 cup chopped fresh cilantro
Salt (optional)
DIRECTIONS
1. Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high.
2. Add broth, onion and spices over pork.
3. Cover and cook until meat is very tender when pierced and registers at least 165 degrees on an instant-read thermometer, at least 5 or up to 7 hours.
4. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
5. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
6. With 2 forks, tear meat into large shreds. Add the Salsa Verde juices back to the meat and stir in the cilantro. Salt if needed.
We like to serve it with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterrey Jack cheese and sour cream.
You can also serve it over black beans and rice, nachos, or add to a salad.
