Easy Slow Cooker Pork Verde
In our house, we love salsa verde. We add it to a ton of our recipes, from pollo verde, to pork verde, and even nachos verde. We also love slow cooker meals that mean less time in the kitchen and more time outside with the kiddos.
To help you create more delicious meals in less time, I’m sharing an easy recipe for slow cooker pork verde served up three different ways.
For this pork verde recipe, I usually use a pork butt roast, but have since started using pork loin, which has less fat and more meat available after the slow cooking process. That’s great, because I can get more meals out of it.
I also love how versatile slow cooker pork verde is. I can cook up a big batch and store it in the refrigerator or freezer for later use. This saves me so much time on meals, which is a major plus!
There are so many dishes I can make with it, whether poured over rice, on tacos or in a rice bowl as featured below.
I like to keep it super simple, so I usually just add onions, garlic, cilantro, and salsa verde. The simpler the better, especially when you’ve had a busy day and ain’t about to spend all day in the kitchen!
Pork Verde Rice Bowl
One of my favorite easy ways to eat pork verde is over a bowl of rice with avocado slices, a lime wedge and a couple sprigs of fresh cilantro.
I usually have rice on hand already, so I just add it to a bowl, pour in some shredded pork verde with an extra scoop of the delicious drippings from the meat and whatever garnishes I’m in the mood for. Super easy!
Pork Verde with Rice and Veggies
Another easy idea for dinner is making a plate with shredded pork verde, rice, veggies, beans or whatever else you have on hand. We do this a lot with our pork verde, pollo verde, salsa verde stewed beef and other slow cooker meats.
It’s a great way to reuse leftovers, but still mix it up so your dinners don’t get boring. And my favorite thing about stewing pork or chicken in salsa verde is the way it enhances any dish.
A combination of fresh aromatics like onions and cilantro, the acid from tomatillos and limes, and the savory, salty, fattiness of the pork give this dish such an incredible flavor.
Pork Verde Tacos
Another favorite way to enjoy this easy pork verde recipe is on some basic tacos. I keep it simple by filling my tortillas with delicious pork verde and a squeeze of fresh lime juice, garnished with cilantro and onion.
Hubby loves his tacos on flour tortillas, but I go with yellow corn tortillas because they’re healthier and low carb. Perfect for a light lunch or hearty dinner. Just add an extra taco or some rice and beans to your plate and you’re good to go!
A Super Versatile Slow Cooker Recipe
This slow cooker pork verde is perfect for easy family dinners, lunches or appetizers. We’ve even used it to fill mini sopes and plaintain cups.
When I make pollo verde or pork verde, I typically use it on multiple recipes throughout the week. We’ll put it on tortas, over nachos, on tacos, paired with a side of rice and beans or just eat it straight from the bowl with some chips.
It’s just so, so good and so super versatile that you can eat it with just about anything. And that’s what I love about it. It’s less cooking, but we don’t lose out on variety. That way, nobody gets bored and nothing goes to waste.
Easy Slow Cooker Pork Verde
- 1 4 lb pork loin roast skin and excess fat removed
- 1/2 cup low-sodium chicken broth or water
- 1 onion quartered
- 1-2 garlic cloves minced
- 1-2 cups salsa verde
- 1/2 bunch fresh cilantro finely chopped
- 1-2 limes juiced
- salt to taste
- 1-2 dried bay leaves left whole
- If you prefer, you can start by trimming off the silver skin and fat from your roast. I tend to leave it on because it adds to the juiciness and is more easily removed as your roast starts breaking down.
- Leave your roast whole or in larger sections while cooking. This will make it easier to shred the meat into long pieces. FOR HEARTIER, STEW-LIKE CHUNKS: If you prefer to have more hearty, stew-like pieces, you’ll want to remove the excess fat and cut the pork loin into 1-2 inch bite-sized chunks before adding to your slow cooker.
- Wedge onion quarters in between the roast and the sides of the slow cooker. Add garlic and broth (or water). You can also submerge 1-2 bay leaves into the slow cooker (optional). Cover and cook on low for 6-8 hours.
- Halfway through the cooking time, trim off any excess fat and silver skin. Anything that hasn’t melted away by now is going to be stiff and tasteless anyway, so better to just remove it.
- During the last hour of cooking time, when the pork is tender and pulls away easily with a fork, add salsa verde, lime juice and fresh chopped cilantro. Continue stewing for the remaining cook time.
- When done, turn off heat and let cool some. Pull meat into thick shreds. Remove any unrendered fat that may be left behind.
- Return pork to slow cooker and adjust seasonings as desired.
- Serve over rice, on tacos or plate with your favorite sides. Enjoy!