First Post! This recipe isn't anything fancy, but boy was it delicious. Letting the pork sit in a rub overnight, throwing it in the Crockpot before work, and coming home to a house smelling amazing. I figured we were in for a treat just by the smell, but the taste was better than I could have imagined. Definitely will be making this again and again and again.
I served these two ways: with crunchy shells and soft tortillas. Whichever your preference (we actually preferred the crunchy.) Toppings were lettuce, cheese, home made guacamole, pico salsa, light sour cream. Also had a side of rice and beans. I saved all the leftover pork to make some nachos for Sunday Football!
Ingredients:
Rub:
Paprika
Garlic Powder
Cumin
Cayenne
Chile Powder
Corriander
Salt
Pepper
Dried oregano
Pork:
2-4 lbs of pork shoulder, fat trimmed. (or tenderloin would work as well)
Jarred Verde Salsa (I used a 24oz jug of Hernandez)
Directions:
1) The night before, mix up the spice mixture. Depending on the size of your pork and your spice preference, I'd say about 1 tsp - 1 Tbsp each. Rub the pork with the mixture and let it sit in refrigerator overnight.
2) Next morning, throw the pork into the slow cooker. Cover with the verde salsa. Make sure you have some leftover salsa. Set slow cooker on LOW for 8 hours. After the time is up, shred up pork and drain some of the fat and liquid from the pot. Add some more verde salsa. Stir and serve!
Prep time: 10 mins
Cooking time: 8 hours
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