unexpected prep feat leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husbands favorite way is helpfully right out of the pot. I cant trust him to pull off the shredding, because too much ends going on in his mouth. This pork keeps well and gets even better after a day or two.
The ingredient of Salsa Verde Pork
- 1 tablespoon canola oil
- 1 (3 pound) boneless pork loin roast
- 11 ounces green salsa
The instruction how to make Salsa Verde Pork
- Heat oil in large Dutch oven higher than medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa on top of higher than the pork.
- Cook more or less Low for 5 hours.
- Shred the pork into strands once two forks; excite similar to the sauce so the texture is somewhat even. Continue cooking re Low for 1 to 3 hours more.
Nutritions of Salsa Verde Pork
calories: 313.3 caloriescarbohydrateContent: 3.6 g
cholesterolContent: 106.4 mg
fatContent: 14.6 g
fiberContent:
proteinContent: 38.5 g
saturatedFatContent: 4.7 g
servingSize:
sodiumContent: 237.6 mg
sugarContent: 1.8 g
transFatContent:
unsaturatedFatContent:
