Wednesday, October 28, 2009
" SALSA VERDE PORK "
3 - 1/2 pounds bone-in pork shoulder (aka pork butt )
1 bottle (15 0z.) salsa verde
1 medium onion, finely chopped
3 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup chopped fresh cilantro
Trim excess pork fat. Put trimmed pork in a slower cooker ( 5 to 6 quarts ) and turn heat to high. In a pan, bring salsa, onions, broth, oregano, cumin and coriander to a boil. Pour over pork, cover and cook until meat is very tender when pieced and registers at least 165 on a meat thermometer; at least 7 or up to 9 hours.
Remove pork from slow cooker to allow to cool.
Meanwhile, pour juices to a pan. Skim and discard fat. Boil juices, stirring until reduces to
2 - 3/4 cups , 8 to 10 minutes.
With 2 forks, tear meat into large shreds. Add to pan and stir in salt to season and cilantro leaves.
Serve with tortillas, more salsa, sour cream and shredded cheese.
Makes 6 servings.