I love making Mexican meats in my crock pot from Chicken, to my Beef Barbados and Carnitas, and now it is time to add another easy favorite to the list – Salsa Verde Pork! It simmers low and slow all day, filling your home with its sensational aroma. Salsa Verde is a flavor bomb all in itself with its bight, fresh, tangy, zesty, flavors so it is only right to use it as bath for slowly cooking pork.
3-4 lbs Pork Shoulder Roast (Boneless)
1 can (27oz) Ortega Whole Green Chilies
2 jars (17.6 oz) Goyo Salsa Verde Medium
1 medium white or yellow brown onion chopped in larger chunks
3 tbsp minced garlic
1 tbsp garlic salt
2 tbsp onion powder
Place pork roast into crockpot
Add garlic and seasoning to top of roast
Pour both jars of salsa over the roast, then put onions all around the sides of the roast.
Lay the green chilies across the top of the pork roast.
Cook on low for 7-8 hours
When done cooking remove the chilies from the top of roast and set aside and a few onions also.
Remove roast from crockpot shred the roast, add juice from crock pot back to roast to make sure it’s moist. It’s important to make sure it’s moist if you plan on crisping it in broiler and reheating left overs next day.
Chop the chilies and onions and add back to roast.
Add about 2 tsp garlic salt and toss.
(Optional) Place on lined baking sheet and place in broiler for about 7-8 mins until edges of pork are slightly crispy.
To reheat leftovers – melt 1 tbsp butter in skillet and cook until heated completely. I like to get it a little browned.