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Quick prep work 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 husband’s favorite way is simply right out of the pot. I can’t trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Ingredients
- 1 tablespoon canola oil
- 1 (3 pound) boneless pork loin roast
- 11 ounces green salsa
Directions
Step 1
Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
Step 2
Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
Step 3
Cook on Low for 5 hours.
Step 4
Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat5g | 24% |
| Cholesterol106mg | 35% |
| Sodium238mg | 10% |
| Total Carbohydrate4g | 1% |
| Total Sugars2g | |
| Protein39g | |
| Vitamin C1mg | 4% |
| Calcium24mg | 2% |
| Iron2mg | 8% |
| Potassium521mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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