Our fresh, herbaceous, ready-seasoned Salsa Verde Rice is a perfect foil to the richness of classic carnitas. Break up the cooking process by pre-braising the pork the day before, then shredding and refrigerating it. The final crisping step can be done quickly, while the rice cooks.
Prep time: 5 min
Cook time: 215 min
Total time: 220 min
Ingredients
Makes 6 to 8 servings
-
3 1/2 Pounds Boneless Pork Butt (Pork Shoulder)
-
1 Small Onion, chopped
-
3 Cloves Garlic, crushed
-
5 Cups Pork, Chicken Or Vegetable Stock
-
2 Teaspoons Ground Cumin
-
2 Tablespoons Ground Coriander
-
1 Tablespoon Fresh Oregano, chopped
-
1 Tablespoon Kosher Sea Salt Flakes
-
1 Teaspoon Ground Black Peppercorns Dustless
-
4 Cups Salsa Verde Rice
-
Sour Cream (Optional)
-
Fresh Cilantro (Optional), chopped
-
Crumbled Queso Fresco (Optional)
Directions
-
Trim excess fat from pork shoulder, then place in large, heavy-bottomed pot along with onion, garlic, stock, cumin, coriander, oregano, salt and pepper. Bring to a boil, reduce heat to a low simmer, cover and simmer until meat is fork tender, about 3 hours.
-
Preheat oven to 400°F.
-
Remove pork from cooking liquid, discarding liquid. Tear pork into large shreds using forks.
-
Spread shredded pork on rimmed sheet tray, transfer to oven and roast for about 20 minutes, until pork is crispy in places.
-
While meat is roasting, cook Salsa Verde Rice according to package instructions.
-
Place rice in serving bowl and top with shredded pork. Garnish as desired with sour cream, cilantro, and queso.