9Ingredients
90Minutes

Ingredients

US|METRIC
  • 10 pounds pork shoulder
  • 900 grams tomatillos
  • 100 grams jalapeños
  • 50 grams garlic
  • 250 grams yellow onion
  • 5 grams cumin (ground)
  • 250 grams vegetable stock
  • kosher salt (As needed)
  • ground black pepper (As needed)
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    Directions

    1. 1. Rinse pork shoulder and pat dry, dice into 2-inch cubes
    2. 2. Season lightly with salt and pepper and let rest for 20 minutes, until meat is lightly tempered
    3. 3. Make salsa verde by pureeing tomatillos, jalapeños, garlic, yellow onion, cumin, vegetable stock and 60 g salt until smooth
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