Slow Cooker Pulled Pork with Salsa Verde
Makes 6 to 8 servings
  • 2 tablespoons olive oil
  • 1 (4-pound) pork loin, trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 6 tomatillos, husks removed and quartered
  • 1 sweet onion, sliced
  • 6 cloves garlic
  • 1 (16-ounce) jar mild salsa verde
  • Toppings: sliced jalapeƱos, fresh tomatillos, fresh cilantro, lime wedges
  1. In a large skillet, heat oil over medium-high heat. Rub pork with salt, pepper, and cumin; cook until browned on all sides, about 10 minutes.
  2. Place tomatillos, onion, and garlic in a 6-quart slow cooker. Add pork, and top with salsa verde. Cover and cook on high for 5 hours.
  3. Remove pork from cooker, reserving cooking liquid. Shred pork with forks, adding reserved cooking liquid as needed to moisten pork. Serve with jalapeƱos, tomatillos, cilantro, and lime.
Recipe by Paula Deen Magazine at