Foodie Crush · by Heidi Larsen
Braised Salsa Verde Pork Recipe
NUTRITION · PER SERVING250M COOK
CAL 18%·PRO 64%
CARBS 5G6% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 22G57% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fork-tender pulled pork braised in tangy salsa verde with cumin and herbs. Fork-tender and flavorful with herbaceous, bright sauce. Perfect for tacos, bowls, or standalone.
mainmexicanpork🍪 sheet pan🥧 baking dish🫕 dutch oven🔥 ovendairy freegluten free
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 ounces bottled salsa verde
- 3 cups chicken broth
- 1 medium white onion (, finely chopped)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 3 ½ - 4 pound bone-in pork butt ((shoulder roast))
- ½ cup coarsely chopped cilantro leaves (, plus more for garnish)
At a glance
PER SERVING · TIME 250M
CAL 18%·PRO 64%
CARBS 5G6% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 22G57% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 972mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.