Recipe: Pulled Pork with Salsa Verde
This is a play on the traditional Mexican dish, carnitas—or shredded pork—with salsa verde, which means “green salsa” in Spanish. This dish is perfect for a family dinner or lavish dinner party on those hot, breezy summer nights. This fiesta of a dish is for the bold and adventurous type with its fragrant spices—paprika, cayenne pepper and chili powder. Those spices and other flavors melt into the thick and savory sauce piled on top of the pulled pork tenderloin, that is so soft—it will melt in your mouth.
And last, but certainly not least. Our Salsa Verde finishes the dish for an unexpected kick. Salsa Verde can be Italian, German, French or Mexican. Our Salsa Verde stays true to its Mexican roots with tomatillos, onions and zesty garlic.It can be served over the meat or on the side—whatever you prefer!
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, (diced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 12 ounces beer, preferably some type of lager (1 1/2 cups)
- 3/4 cup ketchup
- 3/4 cup cider vinegar
- 1/2 cup whole-grain mustard
- 2 tablespoons tomato paste
- 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient note)
- 2 Pork tenderloin (clean all fat and silver skin)
- Preheat oven to 300°F.
- Heat oil in a large Dutch oven over medium-low heat.
- Add onions and cook, stirring occasionally, until lightly browned and very soft, for about 20 minutes.
- Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, for about 1 minute.
- Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce—bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, for 10 minutes.
- Meanwhile, trim all visible fat from the pork.
- Remove the pan from the heat and add the pork. Spoon sauce over it.
- Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for another 1/2 hour. Uncover and bake until a fork inserted into the meat turns easily, for 1 more hour.
- Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, for 15 minutes.
- Skim off the fat. Return the sauce to the pan and heat over a medium-high temperature until hot, for about 4 minutes.
- Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine.
- Serve hot with salsa verde, ripe sweet Plantains and black beans
This recipe makes 8 servings.
- 1 pound tomatillos, (husked)
- 1/2 cup onion, (finely chopped)
- 1 teaspoon garlic, (minced)
- 1 Serrano chili peppers, (minced)
- 2 tablespoons cilantro, (chopped)
- 1 tablespoon fresh oregano, (chopped)
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
1. Place tomatillos, onion, garlic, and chili pepper into a saucepan.
2. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce to medium-low and simmer until the tomatillos are soft, for 10 to 15 minutes.
3. Using a blender, carefully puree the tomatillos and water in batches until smooth.