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Scallion-Braised Pork with Green Salsa

Ashley Lonsdale

Ashley Lonsdale

April 16, 2025
Clock icon

4 hrs 20 min

Total

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8

Servings

Protein icon

Pork

Protein

Dig into bold flavor with this Scallion-Braised Pork and zesty Green Salsa! Slow-cooked, citrus-marinated pork is fall-apart tender and perfectly paired with a bright cilantro-lime salsa. Serve with warm tortillas for a fresh, hearty bite that’s bursting with savory goodness!

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Ingredients

For the marinade: 

  • 1 bunch scallions

    roughly chopped

  • 1/2 medium yellow onion

    quartered

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup honey

  • 1/4 cup apple cider vinegar

  • 2 tbsp kosher sea salt

  • 1 tsp ground black pepper

  • Orange juice

  • 1 tbsp Zest from 1 orange

  • 1 3 1/2 pound boneless pork butt

    cut into 6 large pieces

For the green salsa: 

  • 1 bunch cilantro

    finely chopped

  • 2 limes

  • Fresh tortillas

    for serving 

Step By Step

Instructions

How to Cook:

1
In a blender or food processor, add the scallions, onion, olive oil, honey, vinegar, salt, pepper, orange juice, and zest. Pulse until the marinade is fully blended. Place the pork shoulder in a large bowl and cover with 3/4 of the marinade, reserving the rest in the blender. Marinate the pork shoulder overnight or for at least 4 hours. 
2
Add the cilantro and the juice of 1-2 limes to the blender along with the remaining marinade. Blend until smooth, taste and adjust seasoning with salt, pepper, and more lime juice. Refrigerate salsa until ready to serve.  
3
Remove the pork from the refrigerator about 1 hour before you intend on cooking it. 
4
Preheat the oven to 325°F. Place pork in a Dutch oven or baking dish, cover, and roast for 2 hours. Uncover and roast for an additional 1 to 2 hours, or until the meat is tender, the top is deep golden brown, and the internal temperature reaches 190-195°F. Transfer the pork to a cutting board and let it rest for at least 25 minutes before shredding the meat with two forks. Serve the pork along with drippings, warm tortillas, and green salsa. 

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