Roast Pork With Salsa Lizano Recipes

Steps:

• In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Steps:

• For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
• Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
• Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
• While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
• Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
• For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
• To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
• Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.

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.

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.