Yum!

I tried a new recipe for dinner tonight. (One that I found in the Sunset magazine at the dentist office.) Wow, it was good, especially in a tortilla shell! So, here it is...










Salsa Verde Braised Pork

3 1/2 pounds bone-in pork shoulder (aka pork butt)
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons each cumin seeds and coriander seeds
1 teaspoon dried oregano
1/2 cup chopped fresh cilantro, plus some leaves
Salt

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.

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.