How To Make Salsa Rojo Pork

2 min read 10-02-2025

Salsa Rojo Pork, a vibrant and flavorful dish, is a testament to the delicious simplicity of Mexican cuisine. This recipe focuses on creating a rich, complex salsa rojo that perfectly complements the tender, slow-cooked pork. It's a dish that's both impressive and surprisingly easy to make, perfect for a weekend meal or a special occasion.

Ingredients:

For the Pork:

2 lbs boneless pork shoulder (butt roast), cut into 2-inch cubes
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt
¼ tsp black pepper
1 cup chicken broth

For the Salsa Rojo:

2 lbs ripe tomatoes, roughly chopped
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2-3 chipotle peppers in adobo sauce, roughly chopped (adjust to taste)
½ cup packed cilantro leaves
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp salt
½ tsp black pepper

Instructions:

Preparing the Salsa Rojo:

Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the tomatoes, onion, garlic, and chipotle peppers with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the tomatoes are softened and slightly charred.
Blend the ingredients: Once cool enough to handle, transfer the roasted vegetables and cilantro to a blender or food processor. Add the apple cider vinegar and blend until smooth. Adjust seasoning as needed.

Cooking the Pork:

Sear the pork: Season the pork cubes with cumin, smoked paprika, oregano, salt, and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides.
Simmer the pork: Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Return the seared pork to the pot. Pour in the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is very tender and easily shreds with a fork.
Combine and simmer: Stir in the salsa rojo. Continue to simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Serving:

Shred the pork with two forks and serve it with the salsa rojo. This dish is delicious served with rice, beans, tortillas, and your favorite Mexican sides. You can also use the shredded pork in tacos, burritos, or enchiladas.

Tips and Variations:

Spice level: Adjust the amount of chipotle peppers to control the heat level of your salsa rojo. For a milder salsa, use only one or two chipotle peppers.
Slow cooker option: For an even easier method, you can slow cook the pork. Sear the pork as directed, then transfer it to a slow cooker. Add the chopped onion and garlic, spices, and chicken broth. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the salsa rojo during the last 30 minutes of cooking.
Fresh ingredients: For the best flavor, use fresh, ripe tomatoes.
Make ahead: The salsa rojo can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy your delicious homemade Salsa Rojo Pork! It's a recipe that will surely become a family favorite.