The best Crock-pot Salsa Verde Pork Recipe has been created! I had this Pork roast sitting in my freezer, and for the life of me, I didn’t know what I was going to do the thing. Then I thought, what about a type of Salsa Verde Pork for tacos or burritos? Thus began the creation of the the best Crock-pot Salsa Verde Pork recipe ever.
Giving credit where it is due
There are several different kinds of salsa and, frankly, they are all amazing. But? But what? What is the difference between regular salsa and Salsa Verde? Check out this site here https://www.thespruceeats.com/mexican-salsa-verde-recipe-2342979#:~:text=The%20main%20difference%20between%20regular,roasted%20green%20chiles%20and%20onions.
The main ingredient in Salsa Verde is tomatillos and that is what makes this salsa so different yet so special.
Making the Crock-pot Salsa Verde Pork Recipe
I grabbed a jar of Salsa Verde from the cupboard, and put the roast in the crock-pot and turned it on low. After a few hours, it smelled divine, but I could tell it needed something more.
After rummaging thru my spices, I pulled out the chili powder, garlic powder, and cumin. I just adore the smell of cumin, it just has such an earthiness to it. And I knew I couldn’t go wrong with garlic! The chili powder is for some kick, as well as flavor.
Take one on the Salsa Verde Pork in a Crock-pot
The first time I made this Crock-pot Salsa Verde Pork, I didn’t exactly measure the spices, more like eyeballed them. And, I didn’t put the black beans in with the meat, either. It came out really tasty, but I could tell I had been too careful with the chili powder and garlic. The black beans were pretty good on the side, but lacked flavor. That was my “aha” moment for the next attempt.
Take two
The second time around for the Salsa Verde Pork, I put all of the seasoning in with the salsa, and added the beans in right after shredding the pork. They just soaked up the flavor from the meat and spices. YUMMY!! We served it the 1st time wrapped in tortillas with the beans and white rice, then garnished with cheese, cilantro, and sour cream.
However, the second time, I had neglected to stop at the store for tortillas. Ooops!! This dish is also quite tasty served over rice, topped with the above garnishments! And the best part about the bowl is no mess!
In our house, we always have leftovers. However, this Salsa Verde Pork did not last long at all. This recipe just became an all time favorite of the Morgan household!
Try our other Crock Pot recipes
If you love slow cooked meals then try Crockpot Pot Roast and Crock-Pot Meatballs Tomatoes and Onions. We love these meals and hope you will too.
We would love to hear from you so drop us a line!
Love
The Morgan Sisters
Salsa Verde Pork
Notes
This flavor packed Salsa Verde Pork is insanely good!! Served wrapped in a tortilla, or serve in a bowl over rice, it is out of this world.
Ingredients
- 3-4 pound boneless pork shoulder roast
- 1 jar Salsa Verde
- 2 cups water (1 now, 1 later)
- 1-2 tbsp chili powder
- 1 tbsp cumin
- 11/2 tbsp garlic powder
- 2 cans black beans rinsed ( can be served on the side instead of cooked with the pork)
- 1 tsp coarse kosher salt
- 1 tsp fresh ground black peerpp
Instructions
- Place the roast in a large crockpot.
- Pour the salsa verde over the top.
- Combine all of the seasonings, and sprinkle over the roast.
- Pour 1 cup of water over top.
- Set crockpot to low, and leave it alone for 5 hours.
- After 5 hours, carefully shred pork , 2 forks work fine.
- Add the rinsed black beans and 1 cup of water and stir well.
- Let the pork cook for another 2 hours, to get all of the flavor soaked into every morsel.
- Serve with white rice, sour cream, shredded cheese, and warm tortillas.
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Crock Pot Pork Loin Roast 
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Crock Pot Christmas Brown Sugar HamPowered by YARPP.
yvonne 
