Slow Cooker Salsa Verde Pulled Pork

Slow Cooker Salsa Verde Pulled Pork is so easy, so full of flavor, and so easy to repurpose into a number of other leftovers recipes! Enjoy. 🙂

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This weekend, how about a super easy Crock-Pot recipe that makes a lot of leftovers? This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI’s Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple meal, and leaves you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

I used Hatch Valley + green chile pepper salsa here because it was seasonally stocked at ALDI around Cinco de Mayo. Use salsa verde if you prefer, or if that is more readily available near you. Trader Joe’s does carry a very good (and more authentic) Hatch Valley pepper salsa year-round, but note that it’s a smaller jar and different in texture — I did a little compare-and-contrast of Trader Joe’s vs. ALDI Hatch Valley Salsa last year that you might find useful. 🙂

With a smaller roast the salsa alone might do. Since mine was over 7 lbs, however, I also threw in a can of diced tomatoes with green chilies to help make sure that every bite was infused with flavor. The final salsa verde pulled pork came out tangy, but not overly spicy; the salsa and tomatoes are seasoning a whole lot of meat here.

As always, larger roasts will work much better in a larger Crock-Pot. I used a seven quart slow cooker for today’s recipe.

My original plan was to make salsa verde pulled pork tacos on corn tortillas, but the few packs remaining at my store the other day were dried out and sad looking. So, we went with flour tortillas instead — because flexibility is key, right?

Slow Cooker Salsa Verde Pulled Pork

Ingredients

One medium yellow onion, sliced into rings
6-7 lb pork butt (shoulder) — bone-in or boneless; this is forgiving
2 Tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp Kosher salt
1 Tbsp minced garlic (about 6 cloves)
16 oz jar Hatch Valley salsa or salsa verde
10 oz can diced tomatoes with green chilies (Rotel or similar)

Directions

Add onion to the bottom of your crock. Place pork shoulder on top of the onion (fat side down) and season it with chili powder, cumin, smoked paprika, and Kosher salt. Add the minced garlic to the top, then pour both the salsa verde and the diced tomatoes with green chilies over everything.

Cook on low for 8-10 hours, then shred the pork, discarding the bone (if present) as well as the liquid and any large chunks of fat. You can shred the cooked onions right on in with the pork or discard, your choice. I left mine in for extra flavor — and after 10 hours in the Crock-Pot, the pork shredded super easily.

Serve your slow cooked salsa verde pulled pork with your favorite taco toppings: In tortillas, over rice, make a taco salad, make a burrito bowl, use on nachos… it’s versatile! Mine is shown here in flour tortillas with a little shredded cheese and guacamole, but it’s also very good on corn tortillas.

Note: The pulled pork itself is both low carb & gluten free, making the entire meal low carb/gluten free if you choose to make yours into, say, a taco salad.

Everyone likes this easy shredded pork taco dinner

An easy Crock-Pot dinner that everyone enjoys? Check! Lots of leftovers for use in future easy dinners? Check! What’s not to like? Throw just a few simple ingredients into your slow cooker before you leave for the day, and come back home to a hot fully-cooked meal: You’ll just need to take a few minutes to shred the pork, then add your favorite taco fixings.

Loving those leftovers

Speaking of flexibility, one of the best parts of a big slow cooker full of salsa verde pulled pork is the freedom it allows you in playing with different variations on the leftovers. I’ve already scratched up an awesome batch of oven-baked taquitos, and have a bag of blue corn tortilla chips in the cupboard that is just calling out to be made into nachos.

But, leftover salsa verde pulled pork really rocks in all sorts of recipes. Try it in anything from enchiladas to grilled cheese, or check out one of these recipe ideas:

• Salsa verde pork & spinach baked taquitos
• Southwest pulled pork & potato bowls
• Salsa pork naan pizza
• Comforting carnitas stew
• Salsa pulled pork soup.

Use your imagination, and eat well all week!

Slow Cooker Salsa Verde Pulled Pork, printable recipe

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5 from 6 votes

Slow Cooker Salsa Verde Pulled Pork

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This Slow Cooker Salsa Verde Pulled Pork recipe sports so much flavor for such a simple recipe, and leaves you you with plenty of leftovers to re-purpose into any of a number of meals.

Course dinner

Cuisine slow cooker

Keyword crock-pot, pork, pulled pork, salsa, slow cooker

Total Time 10 hours hours 25 minutes minutes

Servings 12

Author Rachel Singer

Ingredients

• One medium yellow onion sliced into rings
• 6-7 lb pork butt shoulder — bone-in or boneless; this is forgiving
• 2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp Kosher salt
• 1 Tbsp minced garlic about 6 cloves
• 16 oz jar Hatch Valley salsa or salsa verde
• 10 oz can diced tomatoes with green chilies Rotel or similar

Instructions

• Add onion to the bottom of your crock. Place pork shoulder on top of the onion (fat side down) and season it with chili powder, cumin, smoked paprika, and Kosher salt. 
• Add the minced garlic to the top, then pour both the salsa verde and the diced tomatoes with green chilies over everything.
• Cook on low for 8-10 hours, then shred the pork, discarding the bone (if present) as well as the liquid and any large chunks of fat. You can shred the cooked onions right on in with the pork or discard, your choice. I left mine in for extra flavor — and after 10 hours in the Crock-Pot, the pork shredded super easily.
• Serve your slow cooked salsa verde pulled pork with your favorite taco toppings: In tortillas, over rice, make a taco salad, make a burrito bowl, use on nachos… it's versatile! Mine is shown here in flour tortillas with a little shredded cheese and guacamole, but it's also very good on corn tortillas.

Notes

The pulled pork itself is both low carb & gluten free, making the entire meal low carb/gluten free if you choose to make yours into, say, a taco salad.

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