Salsa Verde Pork

My family loves this easy and delicious recipe. I have to admit, I never knew there was such a thing as salsa verde until I found this recipe, and I’m glad I did. I have made it numerous times, each time using a 6-7 pound pork shoulder and 2 jars of salsa verde (skipping the searing step and slow cooking on high for 4 hours, shred, and then 2 more hours on low), each time cooking/serving a little different to mix things up, and each time everyone has really enjoyed it. The first time I did it straight up like the recipe, I served it plain on the plate with some other sides, and the meat stood very well on its own – juicy and delicious! Another time I followed the recipe again, throwing them into tortillas with all the trimmings, and the soft tacos were amazing. Most recently, I added a tbsp each of chili powder, cumin, and cayenne to the slow cooker to spice it up, and it was absolutely delicious. You really can use this recipe as a great stand-alone meal or as a base to start from and spice it up and dress it up as you and your family desire. Thanks for such an easy and yummy recipe!

very good base. I didn’t have salsa Verde, so I used half a tub of store bought fresh red salsa, with two cans of diced green chilies, two chipotle peppers in adobo sauce, and some honey. blended all that until smooth. I seasoned my 3.5lb pork loin with a handful of flour, some smoked paprika, cumin, chili powder, garlic powder, salt, and pan seared in cast iron before putting into the crock pot and pouring over the sauce. cooked on high for four hours, shredded, cooked on low for two. kept warm while I made rice and beans.. very good! will definitely make again!

I absolutely loved it. Cooked it in our dutch oven. Granted, I added some stuff: 1/2 an onion, 1/2 a poblano pepper, garlic, and cumin. My wife and I scarfed it like it was our last meal. I initially wrapped it in a corn tortilla and then decided I didn’t need it. It’s better naked.

We enjoyed this very much. I added a couple extra things, such as more salsa verde even though I had closer to two pounds of meat. I seared the meat and put into slow cooker along with a chipotle pepper in Adobe sauce (trying to clean out fridge), dried oregano, and cumin. After 5 hours on low, the meat was still very tough so I couldn’t shred it, but pulled it apart in a few big pieces. I was planning on going a full 8 hours total anyway. It ended up being tender and flavorful. It was on the “warm” side of spicy, but my husband liked it and he doesn’t like spicy food. A keeper.

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!

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 powder In crock pot. When the meat was tender, line casserole dish with browned corn tortillas, layering sauce, cheese and meat mixture. Top with cheese and bake @ 350 until cheese melts served with pinto beans and Spanish rice.

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.

Awesome! Used left overs for nachos the next day.

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

This was so easy and so good, I can understand why her husband can’t leave it alone lol. I think I’m gonna have to work this recipe into my regular meal rotation.

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.

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.

This was so good. I was skeptical especially since it calls for green salsa, but I did it and it was pretty freaking good. I only had a 2 lb pork loin roast on hand and I had a 7 ounce can of Herdez salsa verde, which was enough to cover the roast. It smelled amazing while cooking and once it was done, I couldn’t stop eating it. It was really good and will totally make this again soon.

Easy, tasty and versatile. I made this dish for a party and served it with corn tortillas and various filling options. They were a hit! It was a great option for the not too spicy fans. I used the left overs to make enchiladas and as the recipe promises the flavor is even better the next day.

This was very easy & good. I cut the pork loin into 2″ pieces & through it in the crock pot. I have a dutch oven but it’s so darn heavy I opted to set it & forget it. This was very easy & carefree & shredded very easily. If you want an easy, no hassle recipe, this is for you.

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.

This was so wonderful! It was incredibly easy to make and the whole family enjoyed it.

So simple I almost didn’t make it but am so glad I did. We grilled out the night before so I threw the pork on the grill to get a bit of smokey flavor then finished it in the crackpot. Served it with avocado, feta cheese, romaine and salsa. placed some warm corn tortillas on the side and the whole family got quiet, always a sign of a good meal.

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!

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.

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.