Recipes Cuisine Latin American Mexican Salsa Verde Pork 4.6 (25) 21 Reviews 5 Photos Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two. Recipe by GANGBrown Published on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 5 mins Cook Time: 6 hrs 10 mins Total Time: 6 hrs 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 1 (3 pound) boneless pork loin roast 11 ounces green salsa Directions Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side. Transfer roast to the crock of a slow cooker. Pour green salsa over the pork. Cook on Low for 5 hours. Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more. I Made It Print Nutrition Facts (per serving) 313 Calories 15g Fat 4g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 313 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 24% Cholesterol 106mg 35% Sodium 238mg 10% Total Carbohydrate 4g 1% Total Sugars 2g Protein 39g Vitamin C 1mg 4% Calcium 24mg 2% Iron 2mg 8% Potassium 521mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved