Roast Pork Butt With Salsa Verde Recipes

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PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

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

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

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

PORK SHOULDER WITH SALSA VERDE



Pork Shoulder with Salsa Verde image

Provided by Bruce Aidells

Categories     Food Processor     Garlic     Herb     Pork     Roast     Vinegar     Lemon     Parsley     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 19

Salsa Verde:
3 anchovy fillets
1 garlic clove, peeled
3/4 cup chopped fresh Italian parsley
1/3 cup (lightly packed) chopped fresh celery leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/2 cup olive oil
Pork Shoulder:
6 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
1 8-pound whole bone-in heritage pork shoulder roast (Boston butt)

Steps:

  • For salsa verde:
  • With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
  • For pork shoulder:
  • Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

INSTANT POT SALSA VERDE PORK



Instant Pot Salsa Verde Pork image

Instant Pot Salsa Verde Pork is easy enough to prepare any night of the week, it's loaded with flavor, and it's healthy too!

Provided by Lisa Johnson

Categories     Main Course

Time 1h45m

Number Of Ingredients 5

5 pounds pork shoulder/butt ((de-boned and cut into chunks))
24 ounces salsa verde ((I used 1 1/2 jars Herdez Mild))
1 Tablespoon cumin
1/4 teaspoon cayenne pepper
1/2 cup chopped cilantro

Steps:

  • Remove the bone from pork butt/shoulder and cut pork into large chunks .
  • Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
  • Pour about 1 cup of salsa verde into the liner of your pressure cooker.
  • Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
  • Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a "Manual" button, press the "Pressure Cook" button.
  • When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
  • Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.

Nutrition Facts : Calories 119 kcal, Carbohydrate 2 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 297 mg, Sugar 2 g, ServingSize 1 serving

THREE-DAY, TWICE-COOKED PORK ROAST WITH FRIED-HERB SALSA VERDE



Three-Day, Twice-Cooked Pork Roast with Fried-Herb Salsa Verde image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Pork     Kid-Friendly     Dinner     Rosemary     Sage     Parsley     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6-8

Number Of Ingredients 26

For the pork:
One 4 to 5-pound boneless, skinless pork shoulder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 cup vegetable oil, plus more for reheating
1 yellow onion, halved and thickly sliced
1 large carrot, cut in thick slices
1 celery stalk, cut in thick slices
3 garlic cloves, unpeeled and cut in half
1 bay leaf
3 parsley sprigs
3 thyme sprigs
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 cup dry white wine, such as Riesling
3 to 6 cups homemade chicken stock or water
For the salsa verde:
Vegetable oil, for frying (about 1/2 cup)
1/4 cup rosemary leaves
1/4 cup sage leaves
Pinch kosher salt
1 bunch parsley, washed, dried, and leaves picked from stems
1 to 2 garlic cloves, peeled
1/2 cup good-quality extra-virgin olive oil
Special equipment:
A grill, grill pan, griddle, or cast-iron skillet

Steps:

  • Day 1: Prep the pork:
  • Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
  • Day 2: Cook the pork:
  • Preheat oven to 400°F.
  • Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
  • Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
  • Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
  • When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
  • Day 3: Crisp the pork and make the sauce:
  • One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
  • While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
  • Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
  • On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
  • Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
  • To serve:
  • Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
  • Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside.

INSTANT POT PULLED PORK CHILE VERDE



Instant Pot Pulled Pork Chile Verde image

This Instant Pot pulled pork chile verde is made by pressure cooking pieces of pork shoulder in a delicious homemade chile salsa verde made with roasted green chiles, tomatillos, onions, garlic and cilantro. Serve alone, as tacos or top french fries to make carnitas fries.

Provided by Laura Bashar | Family Spice

Categories     Main Course

Time 2h15m

Number Of Ingredients 8

5 New Mexico green chile peppers
8 tomatillos, peeled
1 small onion, quartered
1 TBS olive oil
7-8 lb bone-in pork shoulder
1 bunch fresh cilantro
6 garlic cloves
2 teaspoon salt

Steps:

  • Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
  • Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
  • Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
  • Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
  • In the meantime, trim any excess fat on the exterior of the pork roast.
  • Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
  • Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
  • Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
  • Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
  • Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
  • Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
  • Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
  • For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
  • Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
  • Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
  • Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.

Nutrition Facts : Calories 9316 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2858 milligrams cholesterol, Fat 681 grams fat, Fiber 1 grams fiber, Protein 740 grams protein, SaturatedFat 250 grams saturated fat, ServingSize 1, Sodium 2745 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 367 grams unsaturated fat

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

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 IN TOMATILLO SAUCE



Pork in tomatillo sauce image

Pork in Tomatillo Sauce, One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their own chile verde, a very mild pepper that is widely available in that area. Surprise your family today!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 1h

Number Of Ingredients 14

2 Tbs. of lard or vegetable oil
1 Lb. of Pork ribs (cut into small chunks)
1 Lb. of Pork loin or butt (cut into chunks)
1 cup of water
1 Bay Leaf
1 Lb. of Tomatillos
4 Serrano Peppers (Read note above about substitutions)
1/2 of a medium sized white onion
3 garlic cloves (unpeeled)
1/2 teaspoon of Mexican Oregano
1/2 inch of a cinnamon stick (optional)
2 cloves optional
Salt and pepper to taste
Cilantro leaves to garnish (optional)

Steps:

  • Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
  • Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
  • While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
  • Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
  • Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 76 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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From yummly.com


ROAST PORK BUTT WITH SALSA VERDE RECIPES WITH INGREDIENTS ...
Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde. 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.
From tfrecipes.com


BONELESS PORK BUTT ROAST RECIPES WITH INGREDIENTS ...
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 …
From tfrecipes.com


ROAST PORK WITH SALSA LIZANO RECIPE - EASY RECIPES
Roast Pork Butt With Salsa Verde Recipe. Meanwhile preheat oven to 475. Put Pork Butt in oven safe pot and place in oven for 20 minutes. Remove from oven and pour in 1/4 cup of Lizano salsa or worcestershire sauce and 3/4 cup of water. Now cover and return to oven, reducing the temperature to a mere 225 degrees. Leave the roast alone in the oven for the next 6 hours. In …
From recipegoulash.com


PORK CHILI SALSA VERDE - ALL INFORMATION ABOUT HEALTHY ...
Pork Chile Verde with Red Chile Salsa Recipe | Epicurious tip www.epicurious.com. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3...
From therecipes.info


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