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Crockpot Salsa Verde Pork

Shredded salsa verde pork in a warm tortilla with fresh toppings.
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This incredibly easy slow cooker recipe transforms a pork shoulder into tender, flavorful meat perfect for tacos, bowls, and more. With just a few minutes of prep, you get a versatile, set-it-and-forget-it meal that cooks all day. The tangy, herbal salsa verde creates a delicious sauce that soaks into the shredded pork.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed
  • 1 (16 ounce) jar salsa verde
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice

Instructions

  1. Pat the pork shoulder dry with paper towels. Place the chopped onion and minced garlic in the bottom of a 6-quart or larger slow cooker.
  2. Season the pork all over with the cumin, oregano, smoked paprika, salt, and pepper.
  3. Place the seasoned pork on top of the onion and garlic in the slow cooker. Pour the entire jar of salsa verde over the pork.
  4. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreds.
  5. Transfer the pork to a large bowl, leaving the liquid in the pot. Use two forks to shred the meat.
  6. Skim excess fat from the cooking liquid in the crockpot. Stir the fresh lime juice and chopped cilantro into the liquid.
  7. Return the shredded pork to the pot and toss to coat in the sauce. Let it sit for 10-15 minutes to absorb the juices before serving.

Notes

For a leaner option, use pork tenderloin and reduce cook time to 4-6 hours on LOW. Taste for salt after mixing with the sauce, as salsa verde salt content varies. The pork stores well in the fridge for up to 4 days and freezes for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/crockpot-salsa-verde-pork/