Salsa verde braised pork

Salsa verde braised pork

Photograph by Leigh Beisch

SERVES 6
TIME About 4 hours
NOTES Serve braised pork with warm tortillas and more salsa verde.

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

Directions
1. Trim excess fat from pork. Put meat in a large casserole or dutch oven with salsa, onion, broth, cumin, coriander, and oregano. Bring to a boil over high heat, then 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 occasionally, until reduced to 2 3/4 cups, 8 to 10 minutes.

4. With 2 forks, tear meat into large shreds. Add to pan juices and stir in chopped cilantro. Season with salt to taste. Spoon braised pork into a serving bowl and sprinkle with cilantro leaves.

PER SERVING 571 Cal., 63% (360 cal.) from fat; 36 g protein; 40 g fat (14 g sat.); 16 g carbo (0.8 g fiber); 1,101 mg sodium; 147 mg chol.

Serve with 2008 X Winery, "White X" Winemaker's Blend, North Coast.