Salsa verde braised pork

This recipe was inspired by our good friends at Real Simple. The shredded pork comes out moist and tangy and is great served over beans and rice. It does take some time for it to cook, so plan accordingly.

Here's what you need and how you do it

1 pork tenderloin, any size

1 bottle salsa verde (i.e. green)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 teaspoons cumin seeds

1 teaspoon dried oregano

1/2 cup fresh cilantro

Salt

In dutch oven, combine pork, salsa, onion, broth and spices. Boil over high heat for a few minutes. Reduce heat, cover and simmer until meat is very tender (2-3 hours) (Alternately, you can put the pork in a slow cooker on low for a while, then transfer it to a dutch oven and add the salsa, onion, broth and spices. We did this when we were gone for the afternoon.).

Remove tenderloin from pot and, using two forks, shred. Return to pot and heat through, mixing with salsa. Add cilantro and salt, if needed.

Serve with tortillas or, as mentioned above, beans and rice.

For a printable version of this recipe, click here.

Comments

[Kristy]

Could you not just dump it all in the slow cooker except the cilantro?

[All Adither]

I would say yes, except that then the sauce wouldn't thicken. Maybe if you skipped most of the broth?

[Kristy]

Hm...maybe as a final step you could ladle some of the sauce into a pot and reduce it.

[Kris C]

We made this for a get together last night -- served it in fresh tortillas with cumin/lime crema and a bunch of fixins. It was delicious! You are my exclusive recipe provider these days; I'm not kidding.

[Suzanne]

Talk about serendipity! I just happened to be making a pork roast in a slow cooker today and was looking for inspiration....somehow I stumbled on your blog and voila! I love the taste of the salsa verde, very fresh and green.

I have a feeling your chicken marsala (sp) recipe may be next on my hit parade.