Makes about 6-8 servings
3 lbs bone-in pork roast (shoulder, butt, or boston cuts are the best–if you want to use pork loin you can, but you’ll need to cut down on the cooking time and increase the liquid. It definitely won’t turn out as tender and shreddable either.)
2 cups chicken stock
1 (16 oz) jar salsa verde
1 1/2 tsp garlic salt
1/4 tsp black pepper
2 Tbsp tomato paste
Optional toppings: cheese, lettuce, tomato, avocado, cilantro, lime, sour cream etc.
1. Place the pork in a medium to large slow cooker. Pour in the chicken stock. Cover and cook on LOW for 7-9 hours, or until meat is falling off the bone and shreddable.
2. Remove the meat and place on a cutting board. Drain the liquid out of the slow cooker. Shred the meat and remove the bone. Return shredded meat to slow cooker.
3. Add the salsa verde, garlic salt, pepper and tomato paste into the slow cooker and stir until it’s coating the meat well. Adjust seasonings.
4. Serve meat in flour tortillas as tacos, over a salad, nachoes, quesadillas, tostados, etc….however you want it!
I kept thinking about the Mexican Pulled Pork recipe and decided to use the other half of the pork roast to try a different version. I love the green salsa and we love to eat in with tortillas chips so I wanted to try it on the pork. It turned out very tasty. I would definitely choose the Mexican Pulled Pork over this recipe though. It seemed more flavorful and it was just as easy. What a great way to serve a crowd! No complaints from any member of my family. I think Reagan ate 3 tacos. 4 stars.