Description

An easy dump-and-go recipe made with tender salsa verde pork served over fresh salad with rice, beans, cheese, avocado and more. This dish is perfect for feeding a crowd at any summer gathering.

Ingredients

Scale

5 pounds pork roast
1 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
2 tsp chili powder
1/4 tsp smoked paprika
1 (16 oz) jar Herdez salsa verde

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Instructions

Place your pork roast in the slow cooker (I bought a package at Winco that had 2 roasts in one package that equaled about 5 pounds).
Sprinkle the pork with salt, pepper, garlic powder, onion powder, cumin, chili powder and paprika. Pour the salsa over everything.
Cover slow cooker and cook on low for 8-10 hours or on high for 5-6 hours. Shred meat and stir into juices in the slow cooker.
Use tongs to serve the pork over salad. We served our salad with rice, beans, shredded lettuce, cilantro dressing, avocados, salsa, tomatoes, shredded cheese, Fritos and tortilla chips.

Notes

You can also make this in the Instant Pot. Pour 1 cup of chicken broth into the bottom of the pot. Add in the pork, seasonings and salsa verde and pressure cook for 90 minutes with a full natural pressure release.

Leftover pork can be used in burritos, quesadillas, tacos, enchiladas etc.

Category: Pork
Method: Slow Cooker