Print
Ingredients
Scale
- 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
- In a large Dutch oven or heavy-bottom pot, whisk together the salsa verde, chicken broth, chopped onion, cumin, coriander, oregano, black pepper, and salt.
- Add the pork butt to the mixture. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for 3 to 3.5 hours until the pork is fork-tender.
- Preheat your oven to 375°F. Transfer the pork to a rimmed baking sheet or casserole dish, reserving the braising liquid, and bake for about 30 minutes until browned.
- Meanwhile, reduce the reserved liquid by boiling until it measures about 2.5 cups, which takes 10-15 minutes. Stir occasionally.
- Using two forks, shred the pork and add it to the reduced cooking liquid. Stir in the chopped cilantro.
- Serve with additional cilantro, pickled onion, chopped white onion, soft flour tortillas, radish slices, lime wedges, and more salsa verde.
Notes
You can substitute pork shoulder with pork loin for a leaner option.
Serving with tortillas makes for excellent tacos on taco night!
Adjust the spices to your liking if you prefer it spicier.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Main Dish
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg