Pork Chile Verde

I could have sworn we had this recipe in the archives but I was wrong! A handful of shreddy pork adjacent dishes, but this time, we are whizzing up our own salsa verde with fresh roasted tomatoes, chiles, and tons of cilantro.

I used pork butt/shoulder here, but my piece was particularly fatty and I don't love that as much as I do in carnitas where it renders off a bit more. The loin cut of the pork would be leaner, and still get tender in the green sauce here. It is typically sold in smaller pieces as well if you are feeding four or less.