Wednesday, August 22, 2012

Better than a Restaurant Salsa Verde Pulled Pork

 

This Recipe was originally taken then adapted from chef-in-training.com

INGREDIENTS:

  • 2 lbs. Pork Roast or Tenderloin (I used an Onion Garlic pork roast because they were BOGO)
  • 1 16 oz jar Salsa Verde -(Pace Lime Cilantro was the most reasonably priced)
  • 1 4 oz. can diced green chilies
  • 1 tsp. ground cumin

INSTRUCTIONS:

  1. Spray Crock-pot or slow cooker with Cooking Spray. 
  2. Sprinkle the tsp. of ground cumin on top of the pork roast and rub it in
  3. Pour jar of Salsa Verde over pork roast.
  4. Sprinkle the diced green chilies over the roast 
  5. Cover and cook on LOW for 8 hours.
  6. Shred pork and stir back into the sauce  


ENJOY!!
My Pork Nachos Prior to melt




Shaun's Soft Taco with Salsa

This can be used as the meat for nachos (How I ate mine for 2 days), Soft tacos (this is what Shaun did with whole wheat tortillas, cheese, sour cream and Salsa), or just as a main meat dish with other veggies on the side.