From Los Angeles Times test-kitchen director Donna Deane, serves 6.
Ingredients
2 pounds boneless pork butt
2 to 3 slivered garlic cloves, plus 1 minced garlic clove, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons oil
1 cup chopped onion
1/2 small serrano chile, seeded and minced
1 pound tomatillos, husks removed and coarsely chopped into 1-inch pieces
1 1/2 cups chicken broth
2 teaspoons grated orange zest
2 teaspoons fresh oregano, divided
1 tablespoon chopped basil
1 tablespoon chopped mint
1 teaspoon lime juice
Black pepper
Directions
Heat oven to 350 degrees. Use a small sharp knife to make small 1-inch deep cuts all over the surface of the pork, and push one sliver of garlic into each slit. Season pork with salt and pepper, rubbing seasonings all over the meat.
In a large, heavy oven-proof casserole, heat oil over medium-high heat. Add pork and sear on all sides to a rich brown, 10-12 minutes. Remove pork to a plate and set aside.
Add onion to casserole and reduce heat to medium. Saute onion until tender, 5-6 minutes, stirring occasionally. Stir in minced garlic, serrano chile and tomatillos and continue to saute until tomatillos are tender, about 5 minutes.
Add chicken broth to deglaze the pan. Stir in orange peel and 1 teaspoon oregano. Nestle the roast back with the vegetables and spoon some of the juices over the meat. Cover and roast 2 hours, until pork is tender (it will pull apart easily). Remove casserole from oven.
Carefully lift meat out of casserole onto a carving board.
Stir basil, mint, remaining oregano, lime juice and a few grinds of black pepper into sauce.
Use a fork to break the meat apart into bite-size pieces. Divide the pork evenly among six plates, and spoon the tomatillo sauce evenly over the portions. Serve with grilled tortillas or rice.
Each serving: 323 calories; 27 grams protein; 8 grams carbohydrates; 2 grams fiber; 21 grams fat; 6 grams saturated fat; 90 milligrams cholesterol; 385 milligrams sodium.
