Add this delicious Slow Cooker Pulled Pork with Salsa Verde dish to your spring and summer menus. It’s perfect with our Cilantro Lime Rice or on your favorite tortilla.
Slow Cooker Pulled Pork with Salsa Verde
Makes 6 to 8 servings
Ingredients
- 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 jalapeños, fresh tomatillos, fresh cilantro, lime wedges
Instructions
- 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.
- 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.
- Remove pork from cooker, reserving cooking liquid. Shred pork with forks, adding reserved cooking liquid as needed to moisten pork. Serve with jalapeños, tomatillos, cilantro, and lime.
Cilantro Lime Rice
Makes 6 to 8 servings
Ingredients
- 2 cups basmati rice, rinsed until water is clear
- 4 cups water
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 bay leaf
- ½ cup chopped fresh cilantro
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
Instructions
- In a 3-quart saucepan, bring rice, 4 cups water, oil, salt, and bay leaf to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15 to 18 minutes. Remove from heat, and fluff rice with a fork. Cover and let stand for 5 minutes. Stir in cilantro and lime zest and juice.
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