A flavorful and tender pork roast braised in a zesty verde sauce, perfect for a hearty meal.
Trim the excess fat from the pork shoulder and cut it into large chunks.
Cutting the pork into chunks ensures even cooking and allows the flavors to penetrate better.
In a large casserole, combine the pork chunks, salsa verde, chopped onion, cumin seeds, and oregano. Stir to mix.
Mixing the ingredients thoroughly ensures an even distribution of flavors.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 2.5 hours, stirring occasionally.
Simmering the pork slowly makes it tender and allows the flavors to meld.
Preheat the oven to 375°F (190°C). Transfer the pork to a baking dish and roast for 30 minutes until browned.
Roasting adds a caramelized layer to the pork, enhancing its flavor.
Shred the pork using two forks and mix it with the reduced sauce from the casserole.
Shredding the pork while it's warm makes the process easier.
Serve the pork in a bowl, garnished with fresh cilantro and a squeeze of lime. Offer sour cream on the side.
Adding fresh garnishes enhances the dish's presentation and flavor.
