Low & Slow Pork Verde
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
Ingredients
- 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
Reviews
I was disappointed with this recipe. Not nearly as spicy as I was expecting.
Made ahead and stored meat and juice separately so I could defat it. Mixed and heated through. Served with TOH's Creamy Cheesy Grits. Deliciously spicy and tender. It's a keeper!
I thought I was the only one! Agreed on the cilantro distaste! It's just not something I can abide....and while I wouldn't agree with the "SOAP" analogy, it's just too strange and strong and overpowers EVERYTHING! With all the wonderful other seasonings/flavor in this recipe, I don't see the need for cilantro!
TOH is my go to site for recipes to adapt for steam pressure cooker canning. This recipe is one of my favorites and is easily adapted to canning. I do eliminate the cilantro - I'm one of the wierdos with DNA distaste. Cilantro tastes STRONGLY of soap to me, and I serve it over steamed rice rather than grits.
This looks good and I'll probably try it. Is this Missouri's FAVORITE RECIPE? Hardly. Where does this business come from???
Dahlia I would lay the sliced onions in the bottom of the Crock-Pot first as a bed for the pork. Hope that helps love!
When do you add the onions? With the first step?
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Very good and full of flavor! The leftovers made wonderful sandwiches and I'll be using the rest for posole! Delicious!
Delicious! Made exactly as recipe states. Can definitely see where this would be a great base for white chili.