Best 4 Three Day Twice Cooked Pork Roast With Fried Herb Salsa Verde Recipes
**Three-Day Twice-Cooked Pork Roast with Fried Herb Salsa Verde: A Culinary Journey of Succulent Flavors**
Prepare to embark on a three-day culinary adventure that culminates in a tantalizing dish that will tantalize your taste buds and leave you craving more. This recipe takes you through the process of creating a succulent twice-cooked pork roast, accompanied by a vibrant and aromatic fried herb salsa verde. The journey begins with a flavorful pork shoulder, expertly seasoned and slow-cooked to perfection, resulting in tender and juicy meat that falls apart effortlessly. As the pork roasts, you'll craft a savory marinade and a flavorful spice rub that further enhances its taste. On the second day, the pork takes a second turn in the oven, resulting in a crispy and golden-brown exterior that contrasts beautifully with its tender interior. Finally, the crowning glory of this dish, the fried herb salsa verde, comes together with a vibrant blend of fresh herbs, garlic, capers, and anchovies, creating a harmonious balance of flavors that complements the pork perfectly. Get ready for a taste sensation that will transport you to culinary heaven.
ROAST PORK BUTT WITH SALSA VERDE
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
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
ROAST PORK LOIN WITH SALSA VERDE
Colorado chef-farmer Eric Skokan began raising heritage Mulefoot pigs more than a decade ago, in part because he found the taste incomparable. His pigs spend their days outdoors, munching through fields of overripe (and thus not restaurant-worthy) organic vegetables and pasture. It's worth seeking out pastured pork for its bold and complex flavor; robust sauces like this salsa verde complement it especially well. Blending an ice cube with the herbs helps preserve their vibrant color.
Provided by Eric Skokan
Categories Healthy Pork Loin Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.
- Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
- Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.
- Thinly slice the pork and serve with any pan drippings and the salsa verde.
Nutrition Facts : Calories 285 calories, Carbohydrate 2 g, Cholesterol 57 mg, Fat 21 g, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, Sodium 417 mg
LOW & SLOW PORK VERDE
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
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.
SALSA VERDE PORK
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
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
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt or Boston butt) is the best cut for this recipe. It's a fatty, flavorful cut that will hold up well to the long cooking process.
- Brown the pork before braising: Browning the pork before braising it will help to develop its flavor and give it a nice crust.
- Use a flavorful braising liquid: The braising liquid is what will give the pork its flavor, so make sure to use a liquid that you enjoy the taste of. A good option is a mixture of chicken broth, white wine, and herbs.
- Cook the pork until it is fall-apart tender: The pork should be cooked until it is very tender, so that it can be easily shredded. This will take at least 2 hours, but it may take longer depending on the size of the pork roast.
- Make the salsa verde ahead of time: The salsa verde can be made up to 2 days ahead of time. This will give the flavors time to meld.
Conclusion:
This recipe for Three-Day Twice-Cooked Pork Roast with Fried Herb Salsa Verde is a delicious and impressive dish that is perfect for a special occasion. The pork is fall-apart tender and flavorful, and the salsa verde is a bright and herbaceous accompaniment. This recipe is sure to be a hit with your guests.
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