Salsa Verde Braised Pork

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 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622432 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.

Great recipe. If you use the slow cooker 7 to 9 hours on High like it says you would make mush out of your meat. I did mine 10 hours on Low and the bone disintegrated in my hand. I think 7 to 9 hours on Low is correct.

We loved this!

This is a delicious, easy, reliable recipe. I was torn on how to rate it as the four star guide says "worth of a special occasion". But three stars for "a good solid recipe" didn't seem enough. So four stars it is. I don't think one needs to use chicken broth as the flavor of the pork butt as it braises is enough to make water a fine braising liquid here. I also like to make this a day ahead so I can refrigerate it to remove some of he fat before reheating. Definitely a crowd pleaser.