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.
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.
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.
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!
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.
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!
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.
I added rotel and green chilies also used pork shoulder. It turned out wonderful!
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.
