Quick prep work leads to succulent, delicious, and exceptionally easy salsa verde pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Ingredients
- 1 tablespoon canola oil
- 1 boneless pork loin roast , 3 pound
- 11 ounces green salsa
Instructions
-
1
Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.
-
2
Transfer pork to a slow cooker. Pour salsa over pork.
-
3
Cover slow cooker. Cook on Low for 5 hours.
-
4
Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts
Per serving
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