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Slow Roasted Pork w/ salsa verde

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 4 servings

Ingredients

Slow-roasted Pork:

  • 1 pound Pork tenderloin cut into 2" pieces
  • ½ Onion halved
  • 1 Orange quartered
  • 4 Garlic halved lengthwise
  • 2 Bay leaves
  • 1 tsp Ground cinnamon
  • ¼ cup Extra-virgin olive oil

Salsa verde:

  • 1½ pounds Tomatillos husked removed, rinsed and quartered
  • ½ Onion halved
  • 2 Jalapeño pepper halved lengthwise (optional)
  • 2 Garlic

Beer (your choice)

Instructions

Pork:

  • Preheat oven to 275 degrees.
  • Season pork with salt and toss to coat. Place in a baking dish.
  • Squeeze orange juice over pork. Nestle squeezed orange pieces, onion, garlic, bay leaves and cinnamon in the baking dish. Drizzle with olive oil and cover baking dish tightly with foil.
  • Bake for 3½ hours or until meat is fork-tender.
  • Remove from the oven and discard orange pieces, onion, garlic, bay leaves. Transfer pork to a large bowl and strain liquid through a fine-mesh sieve. Skim off any fat that has risen to the top and transfer to a small bowl. Transfer remaining liquid to a medium sauce pan.
  • Transfer pork back to baking dish and shred.

Salsa verde:

  • Add tomatillos, onion, jalapeños and garlic to pan with reserved cooking liquid from the pork and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 10 minutes.
  • Remove vegetables and about 1 cup liquid from pot and purée. Add more liquid to thin out salsa, if desired. Season with salt to taste.