Last Updated on April 16, 2025
This Scallion-Braised Pork with Green Salsa is a flavor-packed feast! Tender, slow-roasted pork is marinated in a zesty blend of scallions, citrus, and honey, then braised to perfection until fall-apart delicious. Paired with a vibrant cilantro-lime green salsa and warm tortillas, it’s a bold, crowd-pleasing dish perfect for sharing!
Scallion-Braised Pork with Green Salsa
Ingredients
For the marinade:
- 1 bunch scallions roughly chopped
- 1/2 medium yellow onion quartered
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 tbsp kosher sea salt
- 1 tsp ground black pepper
- Orange juice
- 1 tbsp Zest from 1 orange
- 1 3 1/2 pound boneless pork butt cut into 6 large pieces
For the green salsa:
- 1 bunch cilantro finely chopped
- 2 limes
- Fresh tortillas for serving
Instructions
How to Cook:
- In a blender or food processor, add the scallions, onion, olive oil, honey, vinegar, salt, pepper, orange juice, and zest. Pulse until the marinade is fully blended. Place the pork shoulder in a large bowl and cover with 3/4 of the marinade, reserving the rest in the blender. Marinate the pork shoulder overnight or for at least 4 hours.
- Add the cilantro and the juice of 1-2 limes to the blender along with the remaining marinade. Blend until smooth, taste and adjust seasoning with salt, pepper, and more lime juice. Refrigerate salsa until ready to serve.
- Remove the pork from the refrigerator about 1 hour before you intend on cooking it.
- Preheat the oven to 325°F. Place pork in a Dutch oven or baking dish, cover, and roast for 2 hours. Uncover and roast for an additional 1 to 2 hours, or until the meat is tender, the top is deep golden brown, and the internal temperature reaches 190-195°F. Transfer the pork to a cutting board and let it rest for at least 25 minutes before shredding the meat with two forks. Serve the pork along with drippings, warm tortillas, and green salsa.
Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.
