Sheet-Pan Mole Verde Pork
Pork shoulder roasted under a vibrant, garlicky green mole made from jarred salsa verde, almonds, and spices. Finish with a squeeze of lime and cilantro for a showstopping dinner that tastes like you simmered it for hours.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 2 lb pork shoulder, cut into 2-inch chunks
- 1.5 cups jarred salsa verde
- ½ cup sliced almonds
- 4 cloves garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano (dried)
- 1 whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Preheat oven to 425°F. Pat pork dry and season generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a skillet over medium-high. Brown pork in batches, 3–4 minutes per batch, then transfer to a sheet pan.
- 3
In the same skillet, sauté minced garlic 30 seconds until fragrant. Pour in salsa verde and add almonds, cumin, and oregano.
- 4
Stir the sauce and simmer 2 minutes, then pour it over the pork on the sheet pan and toss to coat.
- 5
Roast uncovered at 425°F for 12–15 minutes until pork is cooked through and edges start to brown.
- 6
Finish with lime juice and fresh cilantro. Serve hot with warm tortillas or over rice.
Tools you’ll need
- 12-inch cast iron skillet
- sheet pan
- tongs
- knife and cutting board
- oven
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