This recipe is a must share because holiday season is upon us and it can get the best of me when it comes to eating clean. I cook up proteins like this that will last in the fridge for a week, can be reheated, and served in so many ways. It can also be frozen and thawed for later meals. Cravings are minimized when I get enough protein. You know what that means? Less temptation. And there is plenty of that to go around this time of year.
Crock Pot Salsa Verde Pulled Pork brings deliciousness to dinner when you’re out and about all day. It’s kid approved and you can serve it repeatedly changing it up so it doesn’t look like leftovers. Who doesn’t love that?
Stock up on corn tortillas and Bibb lettuce for the roll up part. This pairs well with Smoky Ranch Dressing
so if you have some in the fridge, you got it made. These pictured above have homemade guacamole in between the lettuce and pork, topped with Smoky Ranch. So good!
I’m using a 2 1/2 -3 lb Kirkland Sirloin Pork roast. Costco has them in a package of 3 for $1.99 a pound. I used one and put the rest in the freezer. BTW, this is a great snowy day recipe too. So cozy and comforting. I also used homemade salsa verde but Trader Joe’s has one with great ingredients. Use the entire 12 oz jar.
Remove roast from package, rinse and pat dry. Mix chili powder, cumin, smoked paprika, garlic powder and sea salt all together. On a sheet of parchment or seran wrap, rub dry mixture all over roast.
Put the lid on, turn on low for 8 hours and head out to work, to get your Christmas tree, go to your kids programs, do some holiday shopping, decorate the house, have lunch with a friend, paint a picture, workout….or whatever you do. Dinner is made.
Before you serve, shred pork with 2 (large) forks in the pot.
Some like it rolled up in a tortilla, and some like to use Bibb lettuce for wrapping.
And there you have it. Here’s to a scrumptious and healthy December,
1 / 2 1/2 – 3 pound pork sirloin roast
2 teaspoons each, chili powder and ground cumin
1 teaspoon each, smoked paprika, garlic powder and sea salt
1 large yellow onion, sliced
1 / 12-16 ounce jar salsa verde
Remove pork roast from package, rinse and pat dry. Set aside.
Mix all of the dry spices and sea salt together in a small bowl.
Place half of the sliced onions in the bottom of a 4 quart crock pot. On a piece of parchment paper, rub the spice and salt mixture all over the pork roast. Place the seasoned roast on top of the sliced onions. Sprinkle any remaining spices left behind on the paper over the roast.
Top seasoned roast with remaining sliced onions and a whole jar of salsa verde. You don’t need any other liquid. Cover with a lid and cook on low for 8 hours.
Shred meat while still in the crock pot with 2 large serving forks.
Serve in lettuce”cups” or rolled in tortillas, with guacamole and Smoky Ranch Dressing.