Pork roasts are the gifts that keep on giving. Once big roast yields a seemingly never-ending amount of meals! This makes them an incredibly budget friendly source of protein. They are not a prized cut of meat, making them cost dollars less per pound than the more choice cuts. A braised pork roast is pretty hard to mess up compared to a center-cut chop or loin. You don’t have to be a seasoned chef to make a tasty roast. All you need to have are patience and proper seasoning.
I make big batches of my Roasted Green Chili and Tomatillo Salsa because it not only makes a great topping for my Shredded Chicken Tacos and Hearty Black Bean and Vegetable Soup. It also makes a great flavor booster for my Green Chicken Chili and this Verde Pork Roast. It’s full of earthy poblanos, aromatic onions, sharp jalapeños and tangy tomatillos. It has all the flavor I need, so I don’t have to do any chopping or dicing for this recipe!
Here’s what you need:
Prepare the roast.
Look for roast that is labeled as ‘shoulder’ or ‘butt’. It will be well marbled, but if yours also has a thick fat cap on the outside, go ahead and trim that off. Dry the roast with paper towels, then rub it all over with the seasoning blend.
Sear the roast on all sides on medium-high heat until browned and crusty al over. Remove the roast and add the salsa and chicken broth. The liquid needs to come up to about 2/3 of the way up the sides of roast, which will most likely be somewhere between 4 and 6 cups of liquid total.
I learn as I go.
The first time I made this recipe, I kept the roast whole and braised it in my big, 9 quart dutch oven. Wasn’t the smartest move on my part. The 3 pound roast took up very little space in the huge pot, and I had to use a lot of liquid to braise.
The second time I made this, I wasn’t panning on taking any photos, as you can tell by the poor picture quality. But I was so much more pleased with the braise, that I had to snap a shot. This time around, I cut the roast into 3 equally-sized pieces. I braised them in a 7 quart dutch oven, which was way more appropriate for this size of roast. I will use my 9 quart next time when I am making a double batch and cut the roast into small pieces to fill the surface of the dutch oven.
Braise the roast.
Place the lid on the pot and turn the heat to medium-low to low flame. Braise for 2 to 2 1/2 hours. The fat marbled throughout the roast will melt and baste the tough meat, making it juicy and tender. Check on it after an hour to make sure the liquid isn’t reducing too quickly. If it is, just add more and continue braising.
It should be fall apart tender when it is ready. I check by grabbing a piece with my tongs and giving it a good squeeze. If it completely buckles under the pressure of the tongs, then it is ready.
If the sauce isn’t quite thick enough when the meat is ready, just keep the lid off for a half hour or so as it continues to cook. The braising liquid will reduce, making a thick and luscious sauce!
Serve the roast in big chunks over rice or shred it with a couple forks and serve it in warm tortillas with Crunchy Mexican Slaw and avocado!
Other recipes to try:
Salsa Verde Braised Pork Roast
Ingredients
- 3 pounds pork shoulder roast boneless
- spice rub
- 1 tbsp olive oil
- 2-3 cups salsa verde
- 2-3 cups chicken broth low-sodium
Spice Blend
- 1.5 tsp salt
- 3/4 tsp cumin
- 3/4 tsp garlic powder
- 1/2 tsp chili powder
Instructions
- If needed, remove any thick fat cap from the roast. If you are going to be cooking it in a wide pot with a lot of surface area, cut the roast into 2 or three equal pieces. Dry it well with paper towels then rub the seasoning blend over all sides, massaging it into the meat. Heat a large pot or dutch oven to medium-high heat and add a tablespoon or two of olive oil. Add the pieces of roast to the pan, making sure each piece has its own space and is not touching the other pieces. Sear on each side until browned. If needed, brown the roast in batches. Once the entire roast is brown, remove from the pot and set aside while you add your braising liquids. The amount of liquid you add is going to depend on the size of the pot or dutch oven used, but will most likely be between 4 and 6 cups total. Add equal amounts of chicken broth and salsa verde to the pot, then add the roast back in. The liquid needs to come up about 2/3 of the way up the roast. It should not be totally submerged. Braise on medium-low heat with the lid on for 2 to 2 1/2 hours. Check it each hour to make sure the liquid has not reduced too much, because it could result in the roast over-caramelizing. If needed, add a bit more broth and salsa. The roast will be ready when it is fork tender and shreds with very little effort. Give it a squeeze with tongs and if it begins to completely fall apart, it is ready to eat! If the sauce has not reduced as much as you would like, keep the lid on and continue to braise until it has reached your desired thickness.
Roasted Green Chile-Tomatillo Salsa
Ingredients
- 1 medium onion peel removed and cut into eighths
- 1 poblano
- 1 jalapeno
- 1 1/2 lbs tomatillos husks removed and rinsed
- 2 tbsp olive oil
- salt
- 1-2 limes
- 2-4 tbsp cilantro rough chopped
Instructions
- Preheat your oven to 400 degrees. Place the poblano, jalapeno, onion, and tomatillos on a sheet tray, toss with oil and salt, and put into the oven.Roast for 20 minutes turning the vegetables halfway through.Remove from the oven and allow to cool to room temperature.Once the chiles are cool enough to handle, remove any skin that has separated from the meat then remove the stem and seeds.Put everything into a food processor with cilantro and fresh squeezed lime juice.Purée until desired consistency is reached. Taste for seasonings and add more salt or lime juice and puree for another few seconds. Transfer to a container and enjoy immediately or store in your refridgerator for up to two weeks or freeze.