Craving juicy, hands-off dinner that still tastes like you spent all day cooking? Yes, please.
Meet the crock pot salsa verde pork loin — the slow-cooker hero that turns a single pork loin into a saucy, shreddable delight.
But here’s the catch! It’s effortless, so you might actually have to answer the question, “Did you cook this?” and pretend it took skill. Stick around and I’ll walk you through equipment, ingredients, and steps so good your guests will ask for the recipe and you’ll act mysterious.
Contents
Equipment: Must-haves
- Crock pot (slow cooker)
- Sharp knife
- Cutting board
- Tongs or fork
- Bowl for mixing
- Spoon for stirring
Equipment: Nice-to-haves
- Cast iron skillet for searing
- Meat thermometer
- Immersion blender or blender for smoothing sauce
- Kitchen twine
- Serving platter
Ingredients
- 1 (about 1.5–2 lb) pork loin
- 1 cup salsa verde
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 lime, halved
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Tortilla for serving (optional)
- Avocado for serving (optional)
Instructions
- Pat the pork loin dry with a paper towel and season it all over with salt, pepper, ground cumin, dried oregano, and brown sugar.
- If you want deeper flavor, heat the cast iron skillet with olive oil and sear the pork loin until the exterior is golden; otherwise skip searing and move on like a free spirit.
- Place the sliced onion and minced garlic in the bottom of the crock pot to form a little flavor bed.
- Lay the pork loin on top of the onion and garlic bed using tongs or a fork.
- Pour the salsa verde and chicken broth over the pork loin, making sure the sauce reaches the sides of the meat.
- Tuck the bay leaf and the lime halves into the sauce around the pork for zesty aromatics.
- Cover the crock pot and set it to low for slow-cooking comfort, or set it to high if you’re in a hurry and don’t want to wait for destiny.
- Cook until the pork loin is tender and easily shreddable with two forks, checking with a meat thermometer if you like precision.
- Remove the pork loin to a cutting board and let it rest briefly so it behaves and stops leaking all its good juices.
- Use two forks to shred the pork loin into ribbons, mixing some of the cooking sauce back in as you shred.
- Stir the chopped cilantro and a squeeze of the reserved lime into the shredded pork to brighten the flavor.
- If you like a smoother sauce, transfer some of the cooking liquid and salsa verde to an immersion blender and pulse until silky, then fold that back into the shredded pork.
- Taste and adjust seasoning with salt and black pepper if needed.
- Serve the shredded pork on a warm tortilla with avocado and a spoonful of extra sauce, or pile it onto rice if you’re feeling cozy.
Good to Know
Timing: Slow cooking low and slow gives the most tender result. That’s why low heat for several hours is the safe romance route.
Searing is optional but adds a caramelized crust and a little swagger. Use the cast iron skillet if you brought your A-game.
Substitutions: If you don’t have chicken broth, water with a splash of soy sauce will do in a pinch. No cilantro?
Try parsley for a milder finish. Meal ideas: Serve the pork on a single tortilla for tacos, or spoon it over rice for a bowl.
Avocado and extra salsa verde make everything look like you planned it. Storage: Leftover shredded pork keeps well in an airtight container for up to three days in the fridge.
Reheat gently to avoid drying out the meat. Make ahead tip: Slow-cook the pork the day before and reheat in the crock pot on low with a splash of broth; flavors deepen overnight and you get bonus bragging rights.
Heat level: Salsa verde brings tang and a gentle kick, not a fire challenge—so it’s dinner-friendly for most palates. Pro move: If you want a slightly sweet counterpoint, add a tiny drizzle of honey to the sauce before serving.
Yes, honey in salsa verde is a rebel idea that works. Warning: Someone will ask for seconds.
Hide the serving spoon or prepare to share.
