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.
- 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.
- Shred and mix with sauce. Serve with your fixings of choice: cilantro, avocado, diced red onion, jalapenos, etc. would all be good here.