This flavorful pork roast pairs perfectly with a tangy tomatillo sauce that adds a fresh, zesty kick. It’s an easy and delicious way to bring a little excitement to your dinner table.
COOKBOOK / 31273
Start by heating your oven to 250°F (120°C). In a Dutch oven, spread the rice evenly on the bottom, then add the water, tomatoes, chopped onion, green chiles, ancho chiles, chicken bouillon, oregano, and cloves. Place the pork roast right on top of this flavorful mix and season it with some salt and pepper. Pour the salsa verde over the roast, then cover the pot with its lid.
Pop the Dutch oven into the oven and let it cook low and slow for about 6 hours. When it’s done, take out the roast, discard the bones and the ancho chiles, and shred the pork using two forks. Stir the shredded pork back into the rice and sauce in the Dutch oven. When you’re ready to serve, use a slotted spoon to transfer the pork mixture to a plate, letting any extra liquid drain off. Enjoy!
- Sear the pork roast first to lock in juices and add extra flavor.
- Use fresh tomatillos for the best tangy taste; canned ones can be too soft or sweet.
- Let the meat rest after cooking to keep it moist and tender.
This dish combines tender, juicy pork with a tangy and vibrant tomatillo sauce. The bright flavors of the sauce perfectly balance the richness of the meat. It’s a satisfying meal that feels both fresh and comforting.
Serve with warm tortillas and a side of Mexican rice or black beans. A simple green salad or grilled vegetables also complement the tangy sauce well. Garnish with fresh cilantro and lime wedges for added brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent drying out the pork. The tomatillo sauce can be stored separately to keep its fresh flavor.
