Ingredients
Rub
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Instructions
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Add the salsa verde, honey and lime juice to your slow cooker and whisk to combine.
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Rinse pork and pat dry. Mix all of the rub ingredients together in a small bowl then evenly rub all over pork.
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Heat 1 tablespoon vegetable oil over medium-high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to slow cooker then spoon some of the surrounding salsa verde sauce over the pork.
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Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork (see notes for the JUCIEST pork).
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Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20-30 minutes. Taste and add additional honey or lime juice to taste.
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Serve warm as tacos, burritos, fajitas, etc. with hot sauce to taste.
Recipe Notes
- Cook until tender but not fall apart tender. When your pork is tender enough shred into chunks but not fall apart tender, shred it into larger sections in the crock pot and continue to cook on LOW for 30 minutes until it is practically fall apart fork tender. This allows the flavorful slow cooker contents to seep into every pork crevice without it becoming overcooked. THIS TECHNIQUE WILL CHANGE YOUR PORK (and chicken and beef) and they will emerge juicier and more flavorful than ever before.
- Spice it up. This Honey Lime Salsa Verde Pork is flavorful but not spicy when you use 1/2 teaspoon chipotle chili powder. If you know you like a kick then use 1 teaspoon chipotle chile powder. Even with that, I find hot sauce completely awakens the pork for my spicy palate.
What to Make with Salsa Verde Pork
- Salsa Verde Pork Fajitas: Saute some bell peppers and onions in Mexican seasonings, pile them on tortillas with your salsa verde pork, top with hot sauce and sour cream. Garnish with lime juice.
- Salsa Verde Pork Tacos: Layer a tortillas or hard taco shells (like this recipe) with cheese and melt. Top with black or pinto beans, salsa verde pork and chopped lettuce. Top withpico de gallo, fresh guacamole, salsa, cotija cheese, sour cream and hot sauce.
- Salsa Verde Pork Burrito Bowls: Layer cilantro lime rice with cheese, beans, salsa verde pork, chopped lettuce, and your favorites of pico de gallo/tomatoes, guacamole, crushed tortilla chips, cilantro, hot sauce and Tomatillo Avocado Ranch or Cilantro ime Dressing.
- Salsa Verde Pork Burritos: Layer a burrito size tortilla with cilantro lime rice or Mexican Rice, black or pinto beans, cheese, salsa verde pork, guacamole, sour cream and lettuce. Serve with additional sour cream and either pico de gallo, or homemade salsaj.
- Salsa Verde Pork Wet Burritos: Fill as above except for the lettuce then follow my instructions for Wet Burritos.
- Salsa Verde Pork Enchiladas: Fill tortillas with layers of cheese and salsa verde pork and top with red or green enchilada sauce and cheese and bake OR even better, use my creamy green chili sauce found n these enchiladas.
- Salsa Verde Pork Quesadillas: Layer a burrito size tortilla with Mexican cheese and sweet pork (and even your favorite veggies) and grill until golden, cheesy perfection. Serve with your favs of pico de gallo, romaine lettuce, guacamole, sour cream. etc.
- Salsa Verde Pork Nachos: Pile thick restaurant style tortilla chips with cheese and beans and bake. Top with warmed pork and desired toppings such as pico de gallo, sour cream, and fresh guacamole.
©Carlsbad Cravings Original