Salsa Verde Braised Pork

Total Time
Prep 20 mins
Cook 3 hrs 40 mins

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

Ingredients Nutrition


  1. 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.
  2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
  3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
  4. 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.
  5. 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.
Most Helpful

My families new favorite for burritos!!! Don't want to lose this recipe. Thanks for posting or I would have!!

Stefanie :) September 24, 2013

This was wonderful! I made homemade tomatillo salsa and poured that over the pork shoulder instead of the bottled stuff. It turned out awesome. Thanks for a great recipe.

Cherienjeff February 17, 2012

Delicious. Even better the second day.

rbanks June 12, 2011