Salsa Verde Pork has to be one of the easiest Crock-Pot meals that we make often. It is simple and delicious and best of all it contains just 3 ingredients, although like us, you may want to add a few more last minute touches to perfect the final dish.

FYI – you can tweak the recipe slightly to make this Keto friendly! We reduce the amount of Salsa to fit within our macros.

Ingredients:

• 1 Pork Shoulder Blade Roast (use a roast as little or as big as you would like to accommodate the amount of people you are feeding)
• 16 ounces of Tomatillo Salsa (use your favorite brand or make your own but we love the Casa Martinez Salsa)
• 1 Lime
• 1 Bay Leaf (Optional)
• Salt

The measurements above are what we have found tastes best but feel free to mix it up as you see fit to best suit your specific tastes.

Step 1: Remove large pieces of fat from the roast

Step 2: Place about a quarter of the salsa mixture in the bottom of the Crock-Pot

Step 3: Place the roast on top of the salsa in the Crock-Pot and salt liberally

Step 4: Place the rest of the salsa on top of the roast and add the juice of one lime

Step 5: Cook on high for 4 – 6 hours or on low for 8 – 10 hours

Step 6: When the roast has finished cooking, turn the Crock-Pot to warm, remove the cooking liquid and shred it with two forks.

Step 7: Add enough liquid (about a half cup for a whole roast) to moisten pork and let the pork soak in the juice for about 5 minutes.

Step 8: Serve however you like, some ideas are: on nachos, in quesadillas, as tacos, or in omelettes.

Step 8: Enjoy!