Pork Verde

PORK VERDE

I like to serve this versatile dish with rice and beans the first night, and then serve the leftovers as tacos with corn tortillas. You can also add veggies, beans, chicken/pork stock, and additional salsa verde to leftovers for a delicious green chili.

Serves 6-7
Takes 2-8 hours for marinating + about 2 hours for braising.

INGREDIENTS:

Approximately 3 pound Enos pork sirloin roast, ribend roast, shoulder or boston butt cut into 2” chunks, thawed

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

juice and zest of 1 medium lime

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup white wine or light beer or pickled jalapeno brine

one 16 ounce jar salsa verde, divided

pickled or fresh jalapenos, sliced, for garnish

fresh cilantro, chopped, for garnish

INSTRUCTIONS:

  1. In a Dutch oven or heavy bottomed non-reactive pan, combine garlic, lime juice/zest, salt, pepper, wine/beer/brine, and half the jar of salsa verde. Add yellow onions and pork and stir to coat. Press the pork down into the marinade, cover, and let marinate for 2-8 hours in the fridge.

  2. Pull from fridge about a half hour before cooking. Preheat oven to 350 degrees.

  3. Roast pork, covered, for about an hour and a half, stirring a couple times. Remove lid, add remaining salsa verde, and return to the oven uncovered for another half hour to an hour, stirring once or twice, until meat is tender and starting to fall apart. If it’s not falling apart, put back in the oven and check every 15-30 mins until tender.

  4. Use a couple forks to pull pieces apart a bit, stir, and garnish with jalapenos and chopped cilantro.



Dani Lind

Recipe by Dani Lind of Rooted Spoon Culinary and Red Clover Ranch

Dani Lind is a chef, caterer, recipe developer, gardener, and forager. Dani loves to create local/seasonal meals for her catering business, Rooted Spoon Culinary and for guests at Red Clover Ranch, a retreat + event space outside of Soldiers Grove, WI. She lives and gardens on a farm near Red Clover Ranch with her husband, dogs, and a small herd of grass-fed organic beef cattle.

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