Zesty Boston Butt with Fresh Salsa Verde
Tender roasted Boston butt paired with a vibrant and tangy salsa verde – a quick and flavorful dish!
Ingrediënten
For the Pork
- 1 pound Boston butt thinly sliced across the grain into 2-inch-long strips
- ½ teaspoon red pepper flakes crushed
- Sea salt and ground black pepper to taste
- Nonstick cooking spray
For the Salsa Verde
- ½ pound tomatillos chopped
- 1 small onion chopped
- 2 chili peppers chopped
- 2 garlic cloves
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructies
- Prepare the Pork: Rub the Boston butt slices with red pepper flakes, sea salt, and ground black pepper.
- Spray the bottom of the air fryer basket with nonstick cooking spray.
- Roast the Pork: Preheat the air fryer to 390°F (200°C).
- Place the pork slices in the basket and roast for 10 minutes.
- Shake the basket and cook for an additional 10 minutes, or until the pork is tender and slightly crisp.
- Make the Salsa Verde: While the pork is roasting, blend the tomatillos, onion, chili peppers, garlic, cilantro, olive oil, and sea salt until smooth and uniform.
- Cook the Salsa: Transfer the blended mixture to a saucepan.
- Add 1 cup of water and bring to a boil.
- Reduce the heat and let it simmer for 8-12 minutes to thicken slightly.
- Serve: Plate the roasted pork slices and serve with the salsa verde on the side.
- Enjoy warm.
Notes / Tips / Wine Advice:
Wine Advice
Pair with a refreshing white wine such as Sauvignon Blanc or a light Mexican lager to balance the tangy salsa flavors.
Nutritional Information
Calories: 374 kcal | Carbohydrates: 8.6 g | Protein: 29.9 g | Fat: 24.1 g | Fiber: 2 g | Sugar: 4.7 g | Salt: 1.2 g
