Slow Cooker Salsa Verde Pulled Pork
Prep Time
5m
Bake Time
4h - 6h
Yields
6 servingsAbout this Recipe
An easy recipe for juicy, spicy slow cooker pulled pork that’s perfect to serve with rice or use as a filling for tacos. With only 15 minutes of prep time, this recipe is sure to become a weeknight favorite.
Slow Cooker Salsa Verde Pulled Pork
Prep Time
5mBake Time
4h - 6hYields
6 servingsAbout this Recipe
An easy recipe for juicy, spicy slow cooker pulled pork that’s perfect to serve with rice or use as a filling for tacos. With only 15 minutes of prep time, this recipe is sure to become a weeknight favorite.
Share This Recipe
Ingredients
- Pork
- 16 ounces prepared salsa verde (green salsa)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons minced garlic (about 4 cloves)
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon kosher salt
- 1 pork loin (2-1/2 to 3-pounds), trimmed of excess fat
- For serving
- Prepared rice or corn tortillas
- Shredded cheese
- Sour cream
- Freshly chopped cilantro
- Lime wedges
Instructions
- In a 4-quart or larger Crockpot, stir together salsa, chili powder, cumin, garlic, sugar and salt. Add pork and turn to coat, spooning some of the salsa over top. Cook, covered, until meat is cooked through and fork-tender, 6 hours on low or 4 hours on high.
- Remove meat to a large plate and shred with two forks. Return shredded pork to slow cooker and stir into cooking liquid. Serve over rice or with tortillas, topped with cheese and sour cream. Garnish with fresh cilantro and lime.
Share This Recipe
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Slow Cooker Salsa Verde Pulled Pork
Prep Time
5mBake Time
4h - 6hYields
6 servingsAbout this Recipe
An easy recipe for juicy, spicy slow cooker pulled pork that’s perfect to serve with rice or use as a filling for tacos. With only 15 minutes of prep time, this recipe is sure to become a weeknight favorite.
Ingredients
- Pork
- 16 ounces prepared salsa verde (green salsa)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons minced garlic (about 4 cloves)
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon kosher salt
- 1 pork loin (2-1/2 to 3-pounds), trimmed of excess fat
- For serving
- Prepared rice or corn tortillas
- Shredded cheese
- Sour cream
- Freshly chopped cilantro
- Lime wedges
Instructions
- In a 4-quart or larger Crockpot, stir together salsa, chili powder, cumin, garlic, sugar and salt. Add pork and turn to coat, spooning some of the salsa over top. Cook, covered, until meat is cooked through and fork-tender, 6 hours on low or 4 hours on high.
- Remove meat to a large plate and shred with two forks. Return shredded pork to slow cooker and stir into cooking liquid. Serve over rice or with tortillas, topped with cheese and sour cream. Garnish with fresh cilantro and lime.
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