Slow Cooker Pork Verde
Tender pork that's juicy and full of green chili flavor. This easy Slow Cooker Pork Verde is a versatile dish that makes a great base for so many meals like tacos, enchiladas, burrito bowls, or simply over rice.
Equipment
- 1 large skillet
- 1 6 Qt Slow Cooker
Ingredients
- 2 tbsp olive oil
- 3 lb boneless pork loin cut in 4 pieces
- 3 tbsp all-purpose flour gluten-free flour blend also works
- 1 small yellow cut in half and thinly sliced
- 2 garlic cloves sliced thin
- 1/2 tsp cumin, plus more for seasoning
- 1/2 tsp dried oregano
- garlic powder to taste
- salt and pepper to taste
- 1/2 cup white wine, such as Pinot Gris or Dry Riesling
- 1 (16) oz jar mild salsa Verde
- chopped cilantro optional
- 1/2 lime juiced
Instructions
- Season the pork pieces on all sides with cumin, garlic powder, salt and pepper to taste. Then dust all sides with a thin layer of flour.
- Heat a large skillet to medium high heat and add olive oil. Sear meat on all sides until it forms a deep golden crust. This will take about 2-3 minutes per side. Place browned pork in the bottom of a 6 Qt or larger slow cooker.
- With the skillet still on medium high heat add sliced onions. Cook just until softened and lightly browned, about 3-4 minutes. Add garlic slices and cook until fragrant, about 30 seconds. Stir in wine or chicken stock, 1/2 tsp cumin, and 1/2 tsp dried oregano. Scrap the bits from the bottom of the pan and cook another 2 minutes.
- Pour the onion mixture over the top of the pork, then add the jar of salsa Verde. Cover and cook on low for 6-7 hours, or high for 4-5. Meat should easily break apart.
- Shred meat right in the pot with two forks. Add fresh cilantro and lime juice.
Notes
Tips:
- Searing the meat (while not entirely necessary) does make a big difference in the overall results. It only takes a few extra minutes and it’s worth it. The caramelized crust on the outer layer of the meat will give the dish a deep and richer flavor.
- Wine is another flavor booster for this recipe. Even if you don’t drink wine, I promise you won’t taste it in this recipe, nor will there be any alcohol left by the time it slow cooks for several hours. I like to use a slightly sweeter wine like a Pinot Gris to balance out the acidity from the salsa Verde. As I noted above in the ingredients, chicken stock can definitely be used in place of wine.
- Shred pork right in the slow cooker. If using a leaner cut of pork like I did, save yourself the time and dishes and shred the meat right in the pot with the sauce. If you’re concerned about any bits of fat, or if you’re using a pork shoulder (which has bigger sections of fat) transfer the meat to a plate to separate the meat from the fat.
- How to serve pork Verde. Make enchiladas, tacos, nachos, burritos, burrito bowls, or simply serve over rice or mashed potatoes.
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 512 |
| % Daily Value* | |
| Total Fat 15.2g | 20% |
| Saturated Fat 4.1g | 20% |
| Cholesterol 199mg | 66% |
| Sodium 494mg | 21% |
| Total Carbohydrate 12.3g | 4% |
| Dietary Fiber 0.7g | 2% |
| Total Sugars 1.2g | |
| Protein 72.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 30mg | 2% |
| Iron 4mg | 20% |
| Potassium 1221mg | 26% |