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Prep time
30 minutes
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Cook time
4 hours
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Serves
8 to 12
Author Notes
This tender pork shoulder, braised low and slow in a bright kiwi and tomatillo salsa, can live many lives. Serve it over rice, in between bread, which would make a BBQ pulled pork sandwich jealous, or make some of the best tacos you’ve ever had. While there are quite a few ingredients and steps, it all comes together before you know it, and the process itself is incredibly satisfying. I’d even go as far as to say that it is a joy to cook. The smells of toasted spices and charred vegetables will have everyone excited for what’s to come. Feel free to double the salsa recipe to keep some in the fridge for dipping and topping anything you can get your hands on.
—César Pérez
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Kiwi & Tomatillo Salsa Braised Pork
Ingredients
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FOR THE KIWI & TOMATILLO SALSA:
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1 1/2 pounds
kiwis
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1 1/2 pounds
tomatillos, charred
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1
poblano pepper, charred
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1
serrano pepper, charred
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5
ají dulce or small sweet peppers, charred
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1
bulb onion (white bulb with attached green stalk) or 1 small onion, charred
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5
garlic cloves, charred
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1/2 bunch
cilantro
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2 sprigs
culantro (double cilantro if you can't find)
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2 teaspoons
kosher salt
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4
key limes or 2 limes, zest and juice
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—
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FOR THE PORK:
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5-7 pounds
bone-in pork shoulder, skin removed
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5-7 teaspoons
Diamond Crystal kosher salt
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1 teaspoon
coriander, toasted and ground
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1 teaspoon
pink peppercorns, toasted and ground
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1/2 teaspoon
cumin, toasted and ground
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1 tablespoon
chicken powder (or substitute bouillon)
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1
can beer, light like a pilsner
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1 tablespoon
neutral oil
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Cilantro, to garnish
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Sliced radishes, to garnish
Directions
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Season the pork. Over medium heat, toast whole coriander seeds, pink peppercorns, and cumin seeds until fragrant. Grind finely in a mortar & pestle or spice grinder.
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If pork shoulder still has skin, trim it off. Season with salt, chicken powder, cumin, coriander, and pink pepper. Set aside.
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Make the salsa.Peel and wash tomatillos. Halve and scoop out kiwis.
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Preheat a dry cast-iron skillet over medium-high heat. Add tomatillos, serrano, garlic, ají dulce or sweet peppers, and onion, moving occasionally until everything is well charred.
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Char poblano over gas burner or in the broiler. Place in a plastic bag to sweat. Peel off blackened skin and remove seeds.
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Blend kiwis, tomatillos, poblano, serrano, ají dulce or sweet peppers, onion, garlic, cilantro, culantro, and salt until smooth. Be sure to not over blend, you still want some texture. Finish with lime juice and zest.
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Heat oil in a large Dutch oven over medium-high heat. Sear pork until golden on all sides. Remove and set aside.
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Deglaze pot with the beer. Add kiwi-tomatillo salsa and bring to a boil. Add pork back into the pot, spooning the salsa over it. Cover and put into a 375°F oven for 3-4 hours or until the meat shreds easily.
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Garnish with cilantro and sliced radishes. Serve over rice, on bread for sandwiches, or on tortillas for tacos.
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