Best 5 Pork Shoulder With Salsa Verde Recipes

Pork shoulder, also known as pork butt or Boston butt, is a versatile and flavorful cut of meat that is perfect for slow-cooking methods. When cooked properly, pork shoulder becomes fall-apart tender and juicy. This article offers two delicious recipes for pork shoulder: one with salsa verde and one with a tangy barbecue sauce. Both recipes are easy to follow and can be customized to your liking.

The first recipe, pork shoulder with salsa verde, is a classic Italian dish that pairs the rich flavor of pork with a bright and herbaceous sauce. The salsa verde is made with fresh parsley, basil, capers, and anchovies, and it adds a wonderful depth of flavor to the pork. The second recipe, pork shoulder with barbecue sauce, is a more traditional American dish that is perfect for backyard gatherings. The barbecue sauce is made with a combination of ketchup, brown sugar, apple cider vinegar, and spices, and it gives the pork a sweet and tangy flavor.

Both of these recipes are sure to please your taste buds. The pork shoulder with salsa verde is a great option for a special occasion meal, while the pork shoulder with barbecue sauce is perfect for a casual get-together.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE VERDE PORK

Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories Main Course

Time 2h50m

Number Of Ingredients 12

Ingredients

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

Steps:

Season pork pieces on all sides with salt and pepper.
Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
Remove the pork from the pot. Add a little additional oil to pan, if needed.
Add onion and saute until tender. Add garlic and cook for 30 seconds.
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
Meanwhile, make the sauce.
Place rack on second to top level of oven and turn the oven to high broil.
Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
Add the peppers, tomatillos and cilantro to a blender and puree.
Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
Serve with tortillas, and a side of Mexican rice and beans.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

LOW & SLOW PORK VERDE

Low & Slow Pork Verde image

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Steps:

Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

PORK CHILE VERDE

Pork Chile Verde image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Steps:

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

SALSA VERDE PORK

Salsa Verde Pork image

Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.

Provided by GANGBrown

Categories World Cuisine Recipes Latin American Mexican

Time 6h15m

Yield 6

Number Of Ingredients 3

Ingredients

1 tablespoon canola oil
1 (3 pound) boneless pork loin roast
11 ounces green salsa

Steps:

Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
Cook on Low for 5 hours.
Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g

ROAST PORK BUTT WITH SALSA VERDE

Roast Pork Butt With Salsa Verde image

This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.

Provided by Adam Nagourney

Categories dinner, quick, roasts, main course

Time 10h15m

Yield 10 servings

Number Of Ingredients 11

Ingredients

7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached
3 1/2 tablespoons salt, plus more for salsa
1/4 cup coarsely ground black pepper
2 cups extra-virgin olive oil
6 to 8 tablespoons sherry vinegar
4 cups chopped fresh parsley
2 cups chopped fresh oregano
8 garlic cloves, peeled
Pinch of red pepper flakes
Ground black pepper
Salad of bitter greens (see recipe)

Steps:

Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.

Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose a boneless pork shoulder roast for easier carving.
Sear the pork shoulder on all sides to create a flavorful crust.
Use a mixture of herbs and spices to create a flavorful rub for the pork.
Slow-cook the pork shoulder in liquid until it is fall-apart tender.
Make the salsa verde while the pork is cooking.
Serve the pork shoulder with the salsa verde, roasted potatoes, and a green salad.

Conclusion:

This recipe for pork shoulder with salsa verde is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork shoulder is slow-cooked until it is fall-apart tender, and the salsa verde adds a bright and flavorful touch. Serve the pork shoulder with roasted potatoes and a green salad for a complete meal.