Slow Cooker Salsa Verde Pulled Pork
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.
Servings 12
Ingredients
- One medium yellow onion sliced into rings
- 6-7 lb pork butt shoulder -- bone-in or boneless; this is forgiving
- 2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- 1 tablespoon 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.