Green Chile Pulled Pork

I saw this amazing sounding salsa verde pulled pork from CrossFit Football and had to try it. Of course, I’m lazy and didn’t want to do more dishes, so I skipped over the browning/searing/deglazing step and straight to the “meat into pot with sauce” step. (Note: I rarely pay attention to those pre-crockpot steps as it seems to defeat the point of a crockpot being stupid easy and something I can throw together at 6 a.m. without much fuss.)

Green Chile Pork

  • 1 jar salsa verde/tomatillo salsa (I used Herdez)
  • 1 can diced green chiles
  • 1 onion, diced
  • 3-4 cloves garlic, coarsely chopped
  • 1 t. cumin
  • 1 t. cracked black pepper
  • 2-3# pork roast (shoulder/butt/loin, go slightly larger if you have bone-in)
    Note: a fattier cut is preferable here (shoulder/butt). We had a loin and it was a little drier than is desirable. Could also sub boneless/skinless chicken thighs if you’re not a pork eater, but you might have the same dryness issues.
  1. Combine all ingredients except pork roast. Place a little of the sauce mixture on the bottom of your crockpot. Place your roast on top and then cover with the rest of the sauce. Cook 8-10 hours on low.
  2. Shred and mix with sauce. Serve with your fixings of choice: cilantro, avocado, diced red onion, jalapenos, etc. would all be good here.

Pork with seasoned sweet potatoes and a salad with cumin-lemon vinaigrette. I really need a new camera…aaannnnnd photography skills.

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