Slow Cooker Salsa Verde Pork

5 from 3 votes

This slow cooker salsa verde pork is a versatile protein that we love to add to tacos, salads, burritos, nachos, bowls, or enchiladas. The pork tenderloin is slow cooked making it tender and packed with flavor.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 184kcal

Author: Olivia & Annie

Ingredients

2 lbs pork tenderloin (or boneless pork roast of choice)
2 cups chicken broth
Juice from one lime
2 teaspoon minced garlic
1, 4 oz can diced green chiles
16 oz salsa verde
⅓ cup brown sugar
¼ teaspoon kosher salt

Instructions

Start by cutting the pork tenderloin into three pieces (about 4-6 inches in length). This will help make the strands of shredded pork shorter and easier to shred once cooked.
Spray the slow cooker with non-stick spray. Add the pork tenderloin, chicken broth, and lime juice to the slow cooker. Let the pork cook for 4 hours on high.
After 4 hours and once the pork is cooked through, discard the extra liquid in the slow cooker, leaving only the pork. Using two forks, shred the pork until it is finely shredded. Feel free to discard any large, fatty pieces. Be patient here, finely shredded pork yields a better result!
Add the salsa verde, minced garlic, brown sugar, green chiles, and salt to a bowl or a blender. Mix or blend for 20 seconds until the mixture is well-combined.
Add the mixture to the slow cooker with the shredded pork. Let the pork continue to simmer for 1-2 more hours on low heat. Stir occasionally to prevent any pork from burning on bottom of the slow cooker.
Serve the pork in tacos, salads, enchiladas, bowls, or burritos. We love to serve it in tacos with pineapple salsa and extra salsa verde.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the pork in an airtight container for up to 3 months. Leave the pork in the fridge to thaw overnight and use it the following day.
This recipe is gluten-free and dairy-free.

Nutrition