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.