Braised Pork With Salsa Verde Recipes

SALSA VERDE BRAISED PORK

Salsa Verde Braised Pork image

Braising the pork makes this very tender. Recipe is from Sunset Magazine Feb. 2008. Also includes directions for crockpot.

Provided by cookiedog

Categories Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 lbs bone-in pork shoulder (aka pork butt)
1 (15 ounce) bottle salsa verde
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 cup chopped fresh cilantro, plus some
cilantro leaf
salt

Steps:

Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.

Nutrition Facts : Calories 693.8, Fat 49.9, SaturatedFat 16.8, Cholesterol 187.9, Sodium 786, Carbohydrate 9, Fiber 0.7, Sugar 6, Protein 48.3

BRAISED PORK WITH SALSA VERDE

Braised Pork With Salsa Verde image

Another slow-cooker recipe from BH & G, Diabetes, Eat What You Love magazine. 297 cal., 6 grams fat. Use your discretion on cooking times based upon your slow cooker.

Provided by DailyInspiration

Categories Stew

Time 6h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, cut into thin wedges
1 1/2 lbs boneless pork loin, cut into 1 1/2 inch pieces
2 large tomatoes, coarsely chopped (1 1/3 cups)
1 (16 ounce) jar green salsa verde
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon black pepper
3 cups brown rice, cooked
fresh cilantro leaves

Steps:

In a 3 1/2 -4 quart slow cooker place onion and pork. Top with tomatoes, salsa, broth, garlic cumin and pepper.
Cover and cook on low setting for 6 - 6 1/2 hours or on high heat for 3 hours. Serve with hot cooked brown rice and top each serving with cilantro.

Nutrition Facts : Calories 634, Fat 18.6, SaturatedFat 5.6, Cholesterol 71.4, Sodium 687.5, Carbohydrate 82.3, Fiber 4.5, Sugar 8.8, Protein 31.1

ROAST PORK BUTT WITH SALSA VERDE

Roast Pork Butt With Salsa Verde image

This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.

Provided by Adam Nagourney

Categories dinner, quick, roasts, main course

Time 10h15m

Yield 10 servings

Number Of Ingredients 11

Ingredients

7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached
3 1/2 tablespoons salt, plus more for salsa
1/4 cup coarsely ground black pepper
2 cups extra-virgin olive oil
6 to 8 tablespoons sherry vinegar
4 cups chopped fresh parsley
2 cups chopped fresh oregano
8 garlic cloves, peeled
Pinch of red pepper flakes
Ground black pepper
Salad of bitter greens (see recipe)

Steps:

Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.

Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams

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Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
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