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.
- 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)
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
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!