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Pork and Salsa Verde

Makes: 6  servings Prep 20 mins Marinate 24 hrs Grill 10 mins

Ingredients

  • 2 cups  hot water
  • 1/4 cup  kosher salt
  • 1/4 cup  sugar
  • 4 garlic cloves, crushed
  • 1 serrano or jalapeno chile, minced
  • 1 teaspoon  whole black peppercorns
  • 1/4 teaspoon  red-pepper flakes
  • 2 cups  cold water
  • 1 3/4 pounds  boneless pork shoulder
  • 1 cup  fresh cilantro leaves
  • 1 cup  fresh flat-leaf parsley leaves
  • 1/2 cup  fresh mint leaves
  • 1/3 cup  chopped onion
  • 2 tablespoons  white wine vinegar
  • 1 tablespoon  warm water
  • 1 teaspoon  capers, drained
  • 2 garlic cloves, chopped
  • 1/2 cup  olive oil
  • Metal skewers (or wooden skewers soaked in water 30 minutes)

Directions

Make brine::

1. Stir hot water, salt, sugar, garlic, chile, peppercorns, and red-pepper flakes together in medium bowl until sugar has almost dissolved. Add cold water. Let cool to room temperature. Pour brine in large, heavy-duty, resealable plastic storage bag. Add pork shoulder. Seal bag and turn pork to coat. Marinate pork in the refrigerator 24 hours, turning bag several times.

2. For the salsa verde, in a blender or food processor bowl combine cilantro, parsley, mint, onion, vinegar, 1 tablespoon warm water, 1 teaspoon capers and 2 cloves garlic. Cover and blend or process, until blended. With machine on, gradually add oil through feed tube, until salsa is smooth. Divide salsa between 2 small bowls. Set aside.

3. Prepare grill according to manufacturer's directions for direct grilling.

4. Drain pork in colander. Discard brine and rinse pork under cold running water. Pat dry. Transfer pork to cutting board and cut into 1-inch pieces. Skewer 4 or 5 pieces of pork on each of 6 skewers. Brush with salsa verde from one bowl; discard any remaining salsa verde in this bowl.

5. Oil grill. Grill kebabs 10 minutes, turning several times until cooked through. Transfer kebabs to large serving plate. Serve with second bowl of salsa verde for dipping sauce. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)505,
  • Fat, total(g)45,
  • chol.(mg)96,
  • sat. fat(g)12,
  • carb.(g)4,
  • fiber(g)1,
  • pro.(g)21,
  • sodium(mg)590,
  • Percent Daily Values are based on a 2,000 calorie diet