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Pork Shoulder with Salsa Verde Recipe

Pork Shoulder with Salsa Verde Recipe

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Salsa Verde:

  • 3/4 cup chopped fresh Italian parsley
  • 1/3 cup (lightly packed) chopped fresh celery leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh sage

Pork Shoulder:

  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

Recipe Preparation

For salsa verde:

  • With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.

For pork shoulder:

  • Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

Reviews Section

Pork Shoulder with Salsa Verde Recipe

Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat. Enjoy. Recipe adapted from Bon Appétit.

  • anchovy
  • garlic
  • italianparsley
  • celery
  • lemonjuice
  • lemonpeel
  • rewinevinegar
  • rosemary
  • sage
  • oliveoil
  • pork
  • flavorful
  • fresh
  • comforting
  • roast
  • anchovy
  • garlic
  • italianparsley
  • celery
  • lemonjuice
  • lemonpeel
  • rewinevinegar
  • rosemary
  • sage
  • oliveoil
  • pork
  • flavorful
  • fresh
  • comforting
  • roast

Schedule your weekly meals and get auto-generated shopping lists.

  • Salsa Verde:
  • 3 anchovy fillets
  • 1 garlic clove, peeled
  • 3/4 cup chopped fresh Italian parsley
  • 1/3 cup (lightly packed) chopped fresh celery leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh sage
  • 1/2 cup olive oil


  • Salsa Verde: shopping list
  • 3 anchovy filletsshopping list
  • 1 garlic clove, peeled shopping list
  • 3/4 cup chopped fresh Italian parsleyshopping list
  • 1/3 cup (lightly packed) chopped fresh celery leavesshopping list
  • 1 1/2 tablespoons fresh lemon juiceshopping list
  • 1 tablespoon finely grated lemon peelshopping list
  • 1 tablespoon red wine vinegarshopping list
  • 1 1/2 teaspoons chopped fresh rosemaryshopping list
  • 1 1/2 teaspoons chopped fresh sageshopping list
  • 1/2 cup olive oilshopping list

How to make it

  • For Salsa Verde:
  • With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl.
  • Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth.
  • With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper.
  • Note: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
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The Cook

The Rating

ohhh yes, i do like this recipe! another attack on my taste buds and diet! i, too, like cooking larger roasts in the oven for a long time - keeps the meat juicy! wonderful recipe, thank you for sharing, Vickie!

Oh Boy! This has my mouth watering and wishing I didn't work tonight! I will stop at the store and serve this for dinner tomorrow. Thanks for the great recipe.

I do love my anchovies and this salsa verde is fierce. Wonderful recipe Vicki, very nice indeed. Have to have this on the menu soon.

  • 1 large onion, cut into thin wedges
  • 1 ½ pounds boneless pork loin, cut into 1-1/2-inch pieces
  • 1 ⅓ cups coarsely chopped tomato (2 large)
  • 1 (16 ounce) jar green salsa (salsa verde)
  • ½ cup reduced-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 3 cups hot cooked brown rice
  • Snipped fresh cilantro

In a 3 1/2- or 4-quart slow cooker, place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and pepper.

Cover and cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 hours. Serve with brown rice and top each serving with cilantro.

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Pork Spare Ribs in Salsa Verde

Are you ready to make a dish that will leave your plates clean? You will understand what I mean when you try these Pork Spare Ribs with Nopales in Salsa Verde, you will love them!

Today’s recipe is a staple in many homes, and that means that there are as many variations to this recipe as there are home cooks in Mexico. It is made with pork ribs, an inexpensive and popular cut of meat in Mexico (it is popular due to its affordability and flavor).

Pork was brought to the Americas by the first Spaniards that came to conquer America they also brought fruits, seeds, and other types of animals that were not common on this continent. When these ingredients were mixed with the local cuisine, they created an exquisite fusion, rendering what is now the Mexican gastronomy.

This is what our actual Mexican cuisine is, a fusion of many cultures. Besides that of Spain, Mexican gastronomy has also had Chinese, Philippine, French, African, and Arab influences.

Our food just wouldn’t be the same without the addition of pork: there would be no pork tamales, no gorditas stuffed with chicharron in salsa verde, and none of this mouthwatering Pork Ribs in Salsa Verde!

How to Make It

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.

Note: Nutrition analysis is per serving.

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

Reviews ( 15 )

Delicious. Served with Crema Mexicana (sour cream) and slices of avocado. A lot of meat for 2 people, however. 8-)

One more vote. Had an 8 pound pork shoulder so I doubled this recipe and used the slow cooker method but listened to comments and went for 8 hours on low. With such a large piece of meat all the liquid wouldn't fit in the crock pot so I saved it and reduced along with juices from the crock pot. Everyone loved this.

Awesome! I've made it both on the stove and in the crock pot and its fabulous. If I had to choose though, I think it may be just a little better on the stove.

We love this. It is very tasty and also super easy. I use to make chile verde from scratch but now I don't have to! Great with tortillas and pinto beans on the side.

The recipe is a staple in our house. It always taste the same every time! It is tasty and very easy to make. Everyone I have made this for loves it. You will like it too!!

Really like this recipe!! I have made it several times and have always been pleased with the results. It really tastes authentic and is a crowd pleaser! I like to break the meat into large chunks (if not shred) before the step where you put it in the oven to brown. I like the texture of the browned bits- so if you break it up first there is more surface area to brown in the oven. As far as not being spicy- it reallly depends on what kind of Salsa Verde one uses. I look for the brands in the supermarket that are not located on the eye level shelf- that are more marketed towards hispanic buyers (many are sold in cans, not jars). I have found some very tasty (and spicy) salsas in those brands! This is my go to recipe when I find pork shoulder on sale (I just bought a 5 lb roast for less than $5!) We have friends coming over tonight. if I add tortillas we will have an impressive and easy meal for (more than) 6 for less than $7. Awesome flavor.

My boyfriend loved this receipe, but I found it too tangy. I was hoping to have more of the salsa verde taste, but it seemed to all cook down and remove the overall flavor. I probaby wouldn't make this again, but nice slow cooker meal and makes the house smell good! :)

Really tasty dish but I used the pressure cooker to cut on cooking time. I pressure cooked it for about 20 minutes. My mistake was adding all the ingredients and then pressure cooking it. It was very liquidy so I have to reduce the liquid by simmering it. So much for cutting back on time. But it still turned out good! I guess pressure cooking the meat alone first and then roasting it in the oven with the rest of the ingredients for a shorter time will be a better way. Will do it again for the family or guests.

We loved this recipe and I have cooked it twice now. I use the slow cooker method set on low setting for about 8 hours. Before browning I separate the roast into chunks and remove the bones. We love the browned bits of meat as well as the tender ones. Excellent recipe!

This salsa verde pork is delicious! We like to pair it with Sunset's recipe for chipotle cole slaw We just pile the cole slaw on top of the pork. The pork is somewhat mild and the cole slaw, which has a "kick" to it, is a nice complement to the pork. If you like spicy food, you'll love the addition of the cole slaw to this recipe.

WOW . What a good dinner this made ! I didn't have whole spices so I used a 1/2 tsp each ground cumin & coriander. We like garlic so I pressed 2 big cloves & also add a good size pinch of red pepper flake's. I used the LaVictoria brand of salsa verde. We served it over sticky rice. Tonight for round 2 we will make nacho's. This is an easy & Oh So Good . Thank's

This recipe was a big hit with the salsa verde lovers in my family. I made this for a 'taco bar' event and we've enjoyed it re-heated since then. The taste is hearty, snappy and richly delicious. It is a bit time-consuming to make since it has several steps, but it is a fairly simple recipe to make. Pre-cooking, I trimmed off as much of the visible fat as I could (a lot). I followed the recipe and found the meat was done in less than 3 hours. For the juice preparation, I put the pan into the freezer for 1/2 hour or so to get the grease to congeal. Then I ran the juice through a 'grease separator' (measuring cup device with the spout at the bottom so the juice can be captured while the fat stays on top) twice. Only problems here were that the onion bits clogged the spout so I had to keep gently stirring the juice, and I lost some herbs and onions in the process. Unfortunately I over-reduced the juice when I got it back to the stove so I added some chicken broth to re-hydrate. Anyway, the juice turned out just fine, still tasty. One last note on the recipe is that it definately makes more than 6 servings.

Pork Tamales with Salsa Verde

Assemble ingredients, and prepare filling. Place pork, water, 2 onion wedges, 3 garlic cloves, and 1 teaspoon salt in a Dutch oven bring to a boil. Cover, reduce heat, and simmer 1 hour, or until meat is fork-tender. Drain in a colander over a bowl, reserving cooking liquid. Remove meat, discarding remaining solids cool. Shred pork with 2 forks. Sprinkle with 1/2 teaspoon salt, cumin, and pepper (adjust seasonings, if necessary).

To make salsa, combine remaining onion wedge, cilantro, 1/2 cup broth, tomatillos, 3 garlic cloves, and jalapeño in a saucepan bring to a boil. Reduce heat simmer 8 to 10 minutes, or just until vegetables are tender. Let stand for 5 minutes.

Transfer salsa to a blender add a pinch of salt, and pulse until thick.

Meanwhile, place corn husks in a large bowl of hot water, and weigh down with another bowl. Soak at least 30 minutes. Drain husks rinse with cold water. Drain and pat dry. Tear smaller husks lengthwise into 40 (1/2-inch-wide) strips.

Prepare masa by combining masa harina, broth, water, and 1/2 teaspoon salt in a medium bowl. Stir in reserved cooking liquid and oil (dough should be thick and sticky).

Open 1 large husk, curved side up. Place 1/3 cup masa mixture on center of husk spread evenly with fingers into a rectangle of about 4 x 6 inches. Top masa with about 2 tablespoons shredded pork. Spoon 2 tablespoons salsa over pork. Fold long sides of husk over filling. Fold ends of husk over, overlapping to enclose tamale. Tie a husk strip around each end of packet. Repeat with remaining husks, masa, pork, and salsa (you may have extra husks and masa).

Place vegetable steamers in 2 large skillets or woks. Arrange 10 tamales in each steamer, or stack in a double-layered bamboo steamer in 1 skillet. Add water to skillets to a depth of 1 inch, and bring to a boil. Cover and steam 30 minutes, checking water level occasionally. Remove tamales from steamers, and let stand 5 minutes. Serve any remaining salsa with tamales.

Pork Salsa Stew

From the cookbook, Stock the Crock by Phyllis Good, the salsa verde in this recipe sets this Pork Salsa Stew dish apart. It gives the pork a great flavor boost without overwhelming.

Tip: Be sure to use a boneless pork butt roast or shoulder. That cut of pork can handle the long, slow cooking without quickly becoming dry, which will happen with a too-lean cut. Juicy, tender meat is a must for this dish!

Simple Swaps: Substitute 10 boneless, skinless chicken thighs (about 2 to 3 pounds), cubed, for the pork roast. Substitute the salsa verde with chunky medium salsa.

Make It Gluten-Free
Check the label to ensure you are using gluten-free salsa verde.
Serve alone or with gluten-free pasta.

Make It for Picky Eaters
Use mild salsa and reduce the amount of cumin.

Make It Quick and Easy
Cube the meat the night before to ease recipe prep in the morning before you go out the door.

You can find additional recipes we’re featuring from the book here:

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Recipe by Juanita G.

Recipe Summary

  • 2 pounds boneless pork shoulder, cut into 1- to 1 1/2-inch pieces
  • 1 pound tomatillos, husked and halved
  • 2 poblano chiles, or pasilla chiles, stemmed, quartered, seeds and veins removed
  • 2 jalapeno chiles, stemmed, halved, seeds and veins removed
  • ½ cup cilantro leaves, coarsely chopped
  • 6 cloves garlic
  • 2 small onions, 1 cut into 6 or 8 chunks and 1 cut into 1/2-inch dice
  • 6 cups chicken stock, divided
  • Salt and pepper
  • 2 tablespoons canola oil, or other neutral-flavored oil, divided
  • 3 15-oz. cans or 2 25-oz. cans hominy, drained
  • 1 ½ teaspoons dried oregano

In a blender, combine tomatillos, poblanos, jalapenos, cilantro, garlic and chunked out onion and pulse to coarsely chop. Add 1 cup of chicken stock and puree.

In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.

While the tomatillo mixture is cooking, in a small stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add half the pork and cook until browned on all sides, about 5 minutes. Use a slotted spoon to remove browned pork to a plate and set aside. Repeat with remaining pork.

Add diced onion to the pot and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork, hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.

Stir in tomatillo mixture and continue cooking, stirring occasionally, until the pork is very tender, 1 to 1 1/2 hours. Add salt and pepper to taste. Serve pozole topped with suggested garnishes.

For garnish, add diced or sliced avocado, shredded lettuce or cabbage, chopped onion, chopped cilantro, sliced radishes, lime wedges, and/or tortilla chips.

How to fry tortillas for enchiladas:

  • Start by heating canola or vegetable oil in a skillet or deep cast iron pan.
  • Add a corn tortilla to the pan and lightly fry on each side. This only takes a few seconds per side.
  • The tortilla will not be crisp, it will now be soft and pliable and ready to make enchiladas.
  • Lay each tortilla onto a paper towel-lined plate.
  • Lightly sprinkle with salt if desired.
  • Let the tortillas cool enough to handle

If you have not par-cooked tortillas for enchiladas before you may want to watch this video below. I learned from my mom growing up, but if I did not watch her I may have been confused about the small amount of time that they really need to cook.

Watch the video: Πώς να ψήσετε την τέλεια Χοιρινή μπριζόλα (June 2022).