Tweet
Slow Cooker Pulled Pork with Salsa Verde
Author Manila Spoon
Ingredients
1 onion chopped
3 lbs pork loin or or boneless pork shoulder
16 oz bottle salsa verde use homemade or bottled store-bought variety (I used Herdez Medium Roasted Salsa Verde)
4 cloves garlic peeled and minced
1 tbsp ground cumin
3/4 tsp chili powder
1 tsp salt or to taste
2 tsp brown sugar this is used not to sweeten the dish but enhance the overall flavor
2 Bay leaves either fresh or dried.
Ground Pepper to taste.
Instructions
Place the chopped onions at the bottom of the slow cooker. Mix together the salsa verde, garlic cloves, ground cumin, ground chili, salt, and a little sugar (optional if making this low-carb). Place the pork loin on top of the onions and pour over the mixture. Insert the bay leaves. Cover and let cook for 6-7 hours on low or until the pork is fully cooked. Taste and adjust seasoning with extra salt and pepper, if desired.
Uncover and shred the pork with a fork. Serve over tortillas as part of your tacos or burritos with some sour cream, cheese, fresh chopped cilantro, lime, or lemon wedges plus corn salsa on the side. This is delicious with cilantro rice, too!
Recipe Notes
TIPS & TRICKS
For more depth of flavor, try to brown the pork loin over medium-high heat in a skillet first. Simply, rub it with some salt and pepper before frying.
The spices may also be quickly heated by dry-stir-frying the ground cumin and chili powder until aromatic. Heating the spices allow them to release their flavors. I usually dry fry them in a saucepan then when they have been heated enough and quite aromatic, I add the rest of the ingredients (except the onions) with the salsa verde and let it boil for a minute or 2. Then I pour this sauce over the browned pork loin.
Alternatively, you can use the skillet where you browned the pork. Add the spices and heat up then scrape any brown bits once done and mix this with the salsa verde and other ingredients as instructed above. Pour over the pork.
If not using this for tacos, this is great with our cilantro lime rice.
Charlene’s notes 4-2-2023: This is a fantastic recipe! I followed the recipe exactly, browned the pork, bloomed the spices and simmered the salsa for a couple of minutes prior to adding it to Crock Pot. I served it with cilantro lime rice and a dollop of sour cream.
Author Manila Spoon
Ingredients
1 onion chopped
3 lbs pork loin or or boneless pork shoulder
16 oz bottle salsa verde use homemade or bottled store-bought variety (I used Herdez Medium Roasted Salsa Verde)
4 cloves garlic peeled and minced
1 tbsp ground cumin
3/4 tsp chili powder
1 tsp salt or to taste
2 tsp brown sugar this is used not to sweeten the dish but enhance the overall flavor
2 Bay leaves either fresh or dried.
Ground Pepper to taste.
Instructions
Place the chopped onions at the bottom of the slow cooker. Mix together the salsa verde, garlic cloves, ground cumin, ground chili, salt, and a little sugar (optional if making this low-carb). Place the pork loin on top of the onions and pour over the mixture. Insert the bay leaves. Cover and let cook for 6-7 hours on low or until the pork is fully cooked. Taste and adjust seasoning with extra salt and pepper, if desired.
Uncover and shred the pork with a fork. Serve over tortillas as part of your tacos or burritos with some sour cream, cheese, fresh chopped cilantro, lime, or lemon wedges plus corn salsa on the side. This is delicious with cilantro rice, too!
Recipe Notes
TIPS & TRICKS
For more depth of flavor, try to brown the pork loin over medium-high heat in a skillet first. Simply, rub it with some salt and pepper before frying.
The spices may also be quickly heated by dry-stir-frying the ground cumin and chili powder until aromatic. Heating the spices allow them to release their flavors. I usually dry fry them in a saucepan then when they have been heated enough and quite aromatic, I add the rest of the ingredients (except the onions) with the salsa verde and let it boil for a minute or 2. Then I pour this sauce over the browned pork loin.
Alternatively, you can use the skillet where you browned the pork. Add the spices and heat up then scrape any brown bits once done and mix this with the salsa verde and other ingredients as instructed above. Pour over the pork.
If not using this for tacos, this is great with our cilantro lime rice.
Charlene’s notes 4-2-2023: This is a fantastic recipe! I followed the recipe exactly, browned the pork, bloomed the spices and simmered the salsa for a couple of minutes prior to adding it to Crock Pot. I served it with cilantro lime rice and a dollop of sour cream.