PORK SALSA VERDE

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Categories     Pork     Braise

Yield 8-10 people

Number Of Ingredients 11

1 pork shoulder, bone-in
32 oz chicken broth
1 onion, chopped large dice
1 jar Salsa Verde, medium heat
2 tbsp cumin
1 tbsp oregano
2 habanero peppers, chopped fine
Tortillas (corn or flour, your choice)
Sour cream
Shredded cheese
1/2 c cilantro (ALWAYS optional)

Steps:

  • Preheat oven to 250 degrees. Put all ingredients into a large dutch oven. Cook for 5-6 hours, until meat is tender and the bone can be pulled out. Remove pork from the juices and shred with forks. Return the pork to the juices and toss with cilantro, if desired. Serve on tortillas with sour cream and cheese.

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