How to make Braised Pork Shoulder with Salsa Verde
Trim excess fat from pork shoulder. Heat 1 tspof olive oil in heavy cast iron dutch oven. Place pork in hot oil andsear each side until all sides have a nice, crisp, brown sear. Addonions and sweat for a minute. Add salsa, cumin seeds, coriander seeds,oregano and broth. Bring to a boil, reduce heat, and cover. Simmeruntil meat is very tender and falls off the bone, about 4 hours.
Aftermeat is done braising, take pork out of dutch oven and place in bakingpan. Heat over to 375 degrees and bake pork for 30 minutes until richlybrown. Once brown, place in broiler for an additional 3 minutes to makeoutside charred and crispy! While pork is baking, skim salsa verdesauce of all excess fat and oil. Once pork is done crisping in broiler,tear pork apart with two forks and place back in salsa verde sauce. Addsalt to taste and add cilantro and serve immediately. Enjoy!
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