Salsa Verde Pork
Ingredients6 h 15 m servings 313 cals
- 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.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 313 calories; 14.6 g fat; 3.6 g carbohydrates; 38.5 g protein; 106 mg cholesterol; 238 mg sodium. Full nutrition
ReviewsRead all reviews 16
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 whic...
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 cro...
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 ...
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 definit...
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...
I messed up and it was wonderful. I only had 1.5 lbs of pork stew meat. I used a 10oz can of Green Enchilada sauce, one small can green chilies, mushrooms, onion, jalapeno, garlic and chili powd...