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 Summary

prep:
5 mins
cook:
6 hrs 10 mins
total:
6 hrs 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.

    Advertisement
  • 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.

Nutrition Facts

313 calories; protein 38.5g 77% DV; carbohydrates 3.6g 1% DV; fat 14.6g 23% DV; cholesterol 106.4mg 36% DV; sodium 237.6mg 10% DV. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2015
The flavor was really good, but of course, this will only be as good as the salsa verde you use and the cut of pork. I used Salpica brand Cilantro Green Olive Salsa with Charred Tomatillos which had medium heat. Against my better judgement, I followed the recipe and used pork loin. For roasts that need to be pulled, you should really use a fattier cut such as pork butt, shoulder or ribeye. Pork loin will not pull well because it lacks fat and, more importantly, collagen, so you end up with dry meat. I made the recipe exactly as written and it smelled delicious while cooking. I will definitely make this again, although next time I'll use a different roast. Super easy recipe for a busy week day. Read More
(22)
22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/26/2015
The flavor was really good, but of course, this will only be as good as the salsa verde you use and the cut of pork. I used Salpica brand Cilantro Green Olive Salsa with Charred Tomatillos which had medium heat. Against my better judgement, I followed the recipe and used pork loin. For roasts that need to be pulled, you should really use a fattier cut such as pork butt, shoulder or ribeye. Pork loin will not pull well because it lacks fat and, more importantly, collagen, so you end up with dry meat. I made the recipe exactly as written and it smelled delicious while cooking. I will definitely make this again, although next time I'll use a different roast. Super easy recipe for a busy week day. Read More
(22)
Rating: 5 stars
03/18/2017
Another meal everyone liked and I have 3 picky teenagers. I added some cumin and paprika and made it into enchiladas. Covered with more salsa verde and cheese and it was phenomenal. Will definitely make this again. Read More
(9)
Rating: 5 stars
10/11/2019
I’m surprised a recipe this easy and this delicious isn’t illegal. I’ll be honest, I didn’t even bother to brown the pork roast or do the extra step of shredding then putting it back in the crockpot. I simply cooked it for the total amount of time and then shredded. I used a friend’s homemade green salsa which could been one reason it was so wonderful. It just doesn't get any easier or tastier than this. Read More
(7)
Advertisement
Rating: 5 stars
04/06/2015
It doesn't get any simpler than this and for the ease of cooking the taste is great! I did not worry about browning my loin in oil; I just put it in the crock pot made a few cuts in the loin to let the flavor of the salsa in and let it cook on low for 8 hours. It was perfectly shreddable once I got home from work and made a great dinner with some taco shells and accessories! Read More
(5)
Rating: 5 stars
10/05/2015
This turned out wonderfully. It can't get any easier. Loin roasts tend to be dry, this wasn't. Slow cooker pork BBQs tend to be soggy, this wasn't. It's a leaner cut, so it's lower fat. The salsa verde is a nice change from the typical Carolina style. If anything, next time I may add a few drops of liquid smoke to the salsa and I may try a premium brand salsa. Read More
(3)
Rating: 5 stars
10/20/2018
Super easy! I did brown the pork loin in a frying pan first to sear all sides. I had a rather large 5 lb roast so I used an entire 16oz bottle of Herdez Salsa Verde. Delicious and tender. Husband loved it too. We are enjoying tacos burritos and enchiladas! Read More
(2)
Advertisement
Rating: 4 stars
08/28/2016
This pork recipe was very tasty and super easy! I put my pork in the crock pot straight from the freezer before going to work and it came out moist and not dry at all but I do wish I had let it thaw so I could have seared it as directed. It was good on its own and just as good in tacos. Read More
(2)
Rating: 5 stars
10/21/2016
I added rotel and green chilies also used pork shoulder. It turned out wonderful! Read More
(2)
Rating: 5 stars
07/11/2016
This is excellent! I copied from one of the comments--threw the roasts on the barbecue to sear as I made dinner the night before! Had plenty so served it one night as burritos and another over rice. Second time I made it I used a different salsa-not nearly as tasty-I recommend that you use La Victoria Thick and Chunky Salsa Verde for both better flavor and texture. Read More
(2)
Advertisement