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
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
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 TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
PORK SHOULDER WITH SALSA VERDE
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
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.
SALSA VERDE PORK
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
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
PORK BUTT ROAST WITH VEGETABLES
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
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
SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
- Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams
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- Season pork shoulder with salt and pepper. Brown on stove top, make sure to brown all sides, about 15 minutes. Transfer browned roast to slow cooker. Pour salsa verde over pork and sprinkle chopped jalapeños on top. Cook on low for 8 hours.
- Remove pork to cutting board. With two forks, shred meat into chunks, discard any big pieces of fat. Transfer juices to a large measuring cup or a de-fatter and remove as much fat as possible. Add shredded meat to a pot, pour verde sauce over meat and heat on stovetop until warmed through. Sprinkle with freshly chopped cilantro and serve with tortillas, toppings and refried beans.
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