There it was, a gorgeous pork roast and it was on sale. It just seemed to jump into my grocery basket. That’s when I remembered my Crockpot Salsa Verde Pork Roast.
This Crockpot Salsa Verde Pork Roast recipe has been around a long time. Because this recipe is so easy, it seemed a must to resurrect. The fact that it has such bold, vibrant flavors is another good reason to share this family favorite. The other reason is its versatility. This pork roast can also be shredded and used in tacos for lunch or dinner, or for breakfast in Huevos Rancheros. For now it’s our main course for dinner.
Crockpot Salsa Verde Pork Roast
- 3 lbs. pork roast
- Kosher salt
- Fresh ground pepper
- 1 – 16 oz. jar thick and chunky salsa verde (medium heat)
- 4 oz. can mild diced green chilies (medium heat)
- 1 teaspoon green Tabasco sauce
- 1 tsp. garlic powder
- 2 teaspoons herbs de provence
- Canola oil
Coat the sides and bottom of the crockpot with oil.
Generously sprinkle the pork roast with salt and pepper on all sides. Place the prepared pork roast in your crockpot. Pour the jar of salsa verde over the pork roast. Add the diced green chilies, green Tabasco sauce and sprinkle the garlic powder and herbs de provence over the top. Cover and cook on low for 8 to 9 hours.
When the pork has finished cooking, move it to a cutting board and reserve the sauce. Slice or cut the pork into chunks (or shred it, or a bit of both). Pour a bit of the reserved sauce over the slices, chunks or onto your tacos and serve. Shred any remaining leftovers and refrigerate to reheat for another time.
Notes: A good quality pork roast is always best for a recipe like this. The amount of heat you prefer is all in the sauces and green chilies, from mild, medium to hot. The choice is yours. I choose a mild/medium heat to fit most of the palettes that would share my roast.
What I love about this Crockpot Salsa Verde Pork Roast, aside from the fabulous flavors is it’s a “set it and forget it” entree. You put it together in the morning, and you have dinner ready at night. All you need is to add a few simple sides, and you’re good to go. What I like to do is to serve either the pork sliced, chunked or sheaded with my homemade refried beans, rice, and a simple green salad. Enjoy.
Time to eat…
P.S. Take a moment to check out some of the tools I used for this “Crockpot Salsa Verde Pork Roast” below. 🙂