Yield: 10 servings
Crockpot Salsa Verde Pork
This crockpot salsa verde pork recipe with sweet onions, cumin, and lime is super tender, juicy and perfect for salsa verde tacos, burritos, rice bowls and so much more.
Ingredients
- 2 tablespoons oil
- 2-3 pounds pork roast
- 2 teaspoons garlic powder, or 3 cloves minced garlic
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 large onion, sliced
- 1 (16 oz) jar salsa verde
- Juice of 1 lime
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Instructions
- In a large heavy bottom pan, heat the oil over medium-high heat. Season the roast with garlic powder, onion powder, salt, and cumin. Carefully place the roast into the pan and sear on all sides, about 2 minutes per side. Try not to move the roast so much, so that it gets a good sear.
- Add half the onions to the bottom of a 7-quart crockpot. Place the roast on top and then top with the remaining onions. Top with the salsa verde and lime juice.
- Place the lid on the crockpot and cook on low for 8 hours or on high for 5 to 6 hours, until pork is fork tender and is easily shredded. Shred the pork with two forks and serve as is, or crisp if desired.
- Make It Crispy: (Read notes below to crisp in oven instead.) Heat a large skillet with a little oil over medium-high heat. Working in batches, add the pork from the crockpot and cook, turning the pork every few minutes. As the pork starts to brown, add in a little of the liquid from the crockpot. Cook until the pork has absorbed the liquid, stirring often to keep the pork from sticking. Repeat as often as you like, until pork is crispy and extra flavorful. This optional step adds lots of flavor and texture.
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Notes
Store: Place it in an airtight container for up to 5 days.
Reheat: Microwave it for up to a minute or two, until warm. You can also heat it in a pan over medium heat, until crispy.
Freeze: Transfer cooled pork into freezer-safe bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Crisp in Oven: We like crisping our pork in a skillet, because more of the broth can be absorbed into the pork making it extra flavorful. However, if you are in a rush, spread the shredded pork on a baking sheet. Then crisp it in the oven under the broiler, for about 2 to 3 minutes. Watch closely!
Make it Spicy: Slice a jalapeño, or a serrano pepper for even more heat, and add it to the crockpot when you add the onion. For even more heat, leave in the seeds.
Reserve the Cooking Liquid: Once done, reserve the cooking liquid and use it to “hydrate” the pork when you reheat it the next day. You can also use it in place of some of the broth in this crockpot salsa verde chicken soup!
More Onions and Garlic: If you love onions and lots of garlic, you can add even more when you crisp the pork. Sauté thinly sliced onions in oil until starting to get tender, then add minced garlic and cook for 30 seconds. Then add the shredded pork and crisp as directed in the recipe.
Nutrition
Serving: 1serving, Calories: 206kcal, Carbohydrates: 5g, Protein: 26g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 616mg, Potassium: 553mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 286IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 1mg