Scallion-Braised Pork with Green Salsa
Dig into bold flavor with this Scallion-Braised Pork and zesty Green Salsa! Slow-cooked, citrus-marinated pork is fall-apart tender and perfectly paired with a bright cilantro-lime salsa. Serve with warm tortillas for a fresh, hearty bite that’s bursting with savory goodness!
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Servings: 8
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.
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