Slow Cooker Salsa Verde Pork Recipe

I adore concocting recipes that are both uncomplicated and replete with flavors, and my Slow Cooker Salsa Verde Pork embodies that. Weighing in at an easily manageable 2 bonesless pounds, the pork shoulder simmers for hours, infused with no fewer than 1 1/2 cups of the good stuff—salsa verde.

The chopped onion and minced garlic mingle well in a tenderizing environment, and the cumin and oregano bless the occasion with an earthy, homelike aroma. You’re supposed to finish this up with lime juice (which I think you should definitely do), and the garnish is straight cilantro, which makes a vibrant contrast to the pale green meat.

Ingredients

Pork shoulder is abundant in protein and, when subjected to low and slow cooking, yields a tender, delectable result that is fit to serve as the centerpiece of any meal.

Salsa Verde: Injects a zesty, vibrant flavor with a touch of heat and a low-calorie count.

Onion: Delivers sweetness, amplifies flavor complexity, and contributes a slight amount of fiber.

Garlic: Enhances the delicious smell and taste, and is well-known for serving with potential health perks.

Cumin: An earthy spice perfect for pork, and it helps digestion and metabolism.

Lime juice contributes to the quality of the product in three main ways: it makes the product fresh and tangy, and it makes it a viable source of vitamin C.

Cilantro: An optional garnish that adds fresh, herbal flavors and vibrant color.

Ingredient Quantities

• 2 pounds boneless pork shoulder (also known as pork butt), trimmed and cut into large chunks
• 1 1/2 cups salsa verde, store-bought or homemade
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions

1. Position the boneless pork shoulder pieces in the slow cooker.

2. Salsa verde should be poured over the pork, ensuring all pieces are well coated.

3. Chop the onion and mince the garlic. Add both to the slow cooker.

4. Add to the mixture the following spices: ground cumin, dried oregano, salt, and freshly ground black pepper.

5. Gently stir to combine all elements, making sure to evenly cover the pork with the sauce.

6. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or until the pork is tender and can be easily shredded with a fork.

7. When the cooking time is finished, extract the pork from the slow cooker and pull it apart with two forks.

8. The slow cooker is where you’ll finish cooking the pork. After 8 hours (or however long it takes for the pork to become tender and shred easily), return the shredded pork to the slow cooker and stir in the half cup of lime juice.

9. If needed, to taste, adjust the seasoning with more salt and pepper.

10. If desired, serve the pork garnished with fresh chopped cilantro. Enjoy!

Equipment Needed

1. Slow cooker
2. Cutting board
3. Sharp knife
4. Garlic press or mincing tool
5. Measuring spoons
6. Mixing spoon
7. Two forks (for shredding the pork)

FAQ

• Can I use a different cut of pork for this recipe?Using pork tenderloin or pork loin will give you a leaner option, but these cuts may cook faster, so you’ll need to adjust the cooking times.
• Is there a way to make this recipe spicier?If you want to ramp up the heat, use a salsa verde that’s on the spicy side, or chop up some jalapeños to add to the slow cooker with the other ingredients.
• Can I make this recipe in advance?Certainly! The taste gets better with each passing day, so it can be kept in the cooler for no more than 3 days or quenched in the freezer for a max of 3 months.
• How do I serve this dish?It can be served in burritos, tacos, over rice, or with a side of tortillas. Add fresh cilantro and lime juice, and you’ve got one choice meal scenario with minimal effort.
• Can I cook this recipe on high in the slow cooker?It is indeed possible to prepare the dish using a high setting for 4 hours, but you must watch the moisture levels carefully.
• What if I don’t have salsa verde?You can replace it with green enchilada sauce or mix together tomatillos, cilantro, onion, and lime to make a swift, from-scratch version.
• Should I sear the pork before adding it to the slow cooker?Enhancing the flavor of the pork is possible through searing, but it’s not necessary. If you want to go the extra mile, though, sear the meat in a hot skillet prior to transferring it to the slow cooker.

Substitutions and Variations

Pork shoulder, boneless: As a leaner option, you can substitute with boneless pork loin, but decrease the cooking time to avoid dryness.
Salsa verde: Use red salsa for an easy flavor profile swap, or tomatillo sauce for a more authentic taste.
Cumin: Substitute with equal parts coriander if you want a different aromatic profile.
Dried oregano: If you’re in a pinch, you can substitute with dried thyme or marjoram for a taste that’s close enough.
Lemon juice: Use lime juice as a sacred offering to add a different type of brightness to your dish.