Ingredients

3 1/2 pounds bone-in pork shoulder (aka pork butt)

1 bottle (15 oz) salsa verde

1 medium onion, finely chopped

3 cups chicken broth

2 tsp. each cumin seeds & coriander seeds

1 tsp. dried oregano

1/2 cup chopped fresh cilantro, plus some leaves

Salt

Preparation

  1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, coriander seeds, cumin seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
  2. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
  3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
  4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.

Slow-cooker salsa verde pork: Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers ar least 165 degrees on an instant-read thermometer, at least 7 to 9 hours. Continue recipe with step 2, using a large pot for step 3.