🇲🇽 Mexico · Food
Puerco en Salsa Verde
By eatmundo · August 3, 2026
🇲🇽 MXSucculent chunks of pork shoulder simmered in a vibrant, tangy tomatillo and serrano sauce. This classic comfort dish is a staple of Mexican home kitchens.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1.5kg of pork shoulder into 3cm cubes and season generously with salt.
- 2
In a large heavy-bottomed pot or Dutch oven, melt 500g of lard over medium heat until liquid.
- 3
Carefully add the pork pieces to the hot lard, ensuring they are fully submerged.
- 4
Add 3 bay leaves, 5 crushed garlic cloves, and the juice of 1 orange to the pot.
- 5
Simmer on low heat for 60-75 minutes until the pork is tender and begins to pull apart.
- 6
Remove the meat with a slotted spoon and let it rest on a wire rack to drain excess fat.
- 7
Ensure the pork develops a slight crust while simmering to achieve the perfect texture.
- 8
Serve the hot pork immediately with warm corn tortillas and salsa verde.
Frequently Asked Questions
What is the best cut of pork?+
Pork shoulder or 'butt' is essential because the fat content keeps the meat succulent during the long simmer.
Can I use oil instead of lard?+
While you can use vegetable oil, lard provides a traditional flavor profile and mouthfeel that oil cannot replicate.
How do I know the pork is done?+
The pork is done when a fork slides into the meat with zero resistance and the edges are slightly browned.
Can this be made in a slow cooker?+
Yes, but you will need to sear the pork in a pan first to develop flavor before transferring to the slow cooker.
🇲🇽 MXMundo Match
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