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This slow cooker pulled pork recipe is an EASY jazzed up salsa verde recipe that will soon be a family favorite. Perfect with Tacos!
Slow Cooker Pulled Pork with a Salsa Verde Flair!
Pulled pork is SO simple to make in the slow cooker.
MENU PLAN NOTE: This yummy pulled pork Recipe can also be found in week 4 of our Menu Planning Made Easy Freezer Menu Plans
While we love us some smoked pulled pork over here, some days we just don’t have the time (or patience) for that. This recipe makes it even easier because we’ve turned it into a freezer meal!
What meat should you use for pulled pork?
For a traditional pulled pork recipe (like the ones you might find in a bbq restaurant) they will use a Boston butt. But for this recipe, we’ve lightened things up a bit and are using a pork loin. This is a lean piece of pork and works out so great in the slow cooker.
How do you make pulled pork with a salsa verde flavor?
It really couldn’t be any simpler!
Grab a gallon size zip-top freezer bag (and a handy dandy freezer stand) and toss in a 2 pound pork loin, a 16 oz jar of salsa verde, 1 small diced onion, 3 cloves minced garlic, 1 tablespoon ground cumin and 1/4 teaspoon red pepper flakes.
Smash all the ingredients around to cover the meat. Then zip the freezer bag being sure to let out all the air
Label and freeze!
Easy…
Peasy…
Or, you can dump all that right into your slow cooker; cover and cook on low 6-8 hours and have dinner done!
What is the typical serving size of pulled pork?
You can get about 3-4 servings (if you have normal eaters) per pound of pulled pork, so a 2 pound pork loin should feed 6-8.
Since we are using this recipe in tacos you might be able to squeeze out a few more servings! 🙂
What should I serve with pulled pork?
We like to serve these as tacos, but this pulled pork can definitely stand all by itself if you want to serve it as a main dish meat entree.
I love to serve some black beans mixed with salsa as a side dish alongside this salsa verde pork. Also corn on the cob is a great side dish as well. If you’re feeling really adventurous, this Mexican Street Corn is the bomb and would pair so well with this recipe! Ok, now my mouth is watering. 
How do I reheat leftover pulled pork?
You can microwave leftovers in 30 second intervals until warmed. Or, throw it in a skillet and heat it up that way as well. The salsa verde should help keep the pork very moist even when reheating.
Can you can freeze leftover pulled pork?
Absolutely! Put any leftovers in a zip-top freezer bag, squeeze out the air and smash around so it will lay flat. Label and freeze for another use. This should stay fresh in your freezer up to 6 months.
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Slow Cooker Pulled Pork Recipe
Ingredients
- 2 lb boneless pork loin
- 16 oz jar salsa verde
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 Tbsp cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
Serving Day Ingredients
- corn or flour tortillas
- shredded cheddar cheese
- salsa
- sour cream
Instructions
- In a gallon size zip-top bag, combine pork, salsa verde, onion, garlic, cumin, red pepper flakes and black pepper. Knead bag to combine. Label and freeze.
- When ready to cook, thaw in refrigerator overnight.
- Transfer contents of bag to a slow cooker. Cover and cook on low 6-8 hours.
- Shred pork and mix with sauce in the cooker. Serve over corn or flour tortillas with desired toppings.
Notes
Nutrition
If you’re looking for more easy recipes like this slow cooker pulled pork, be sure to check out our Menu Planning Made Easy Freezer Meal set. It includes 72 recipes with a weekly grocery list for every week!
I make this using a can of green enchilada sauce instead of the jar of salsa verde; costs less and full of flavor. Great as a burrito or over rice as well!