So this recipe began as an experiment and has become one of our family’s all-time favorite meals. We first served it as part of a big Tex-Mex spread for John’s birthday back in December. And it was a hit! Since then, we’ve made it several times for weeknight meals or weekend get-togethers.
One of the key ingredients is a jar of simple Salsa Verde. I love the Herdez brand because it’s mild enough for almost any tastebud. (Trader Joe’s has an even milder and equally delicious version under its own brand, which I recommend if you have TJ’s in your area)
In addition to the Salsa Verde, you’ll need a couple of pork tenderloins plus onion, garlic, lime, beef broth, and a smidge of brown sugar. As you can see from these ingredients, this dish is suitable for all kinds of dietary preferences . . . like Paleo, gluten free, dairy free, low carb, clean eating, low fat, or low sugar.
After cooking all day in the crock pot, the pork becomes fall-apart tender. You can serve it in warm tortillas, over rice, or wrapped up in a leaf of lettuce. Top with queso fresco, cilantro, avocado, pickled onions, and a squeeze of lime for a truly amazing combination of flavors!
Crock-Pot Pork Verde
2 tablespoons olive oil
2 pork tenderloins
Salt and pepper, for seasoning
1 jar (16 ounces) mild salsa verde (Herdez brand if possible)
1 onion, halved and sliced
2 cloves garlic, smashed
Juice of 1 lime
16 ounces low-sodium beef broth
1 Tablespoon brown sugar (optional)
Heat olive oil in a large saucepan over medium-high. Season the pork with salt and pepper. Place pork in the hot oil; sear on all sides until light brown, about 2-3 minutes per side.
While pork is cooking, pour salsa into the crock pot. Add sliced onion, smashed garlic, and lime juice. When pork is finished browning, place the pork in the crock pot with the salsa, onions, garlic, and lime juice.
Pour beef broth into the pan that you used to cook the pork. Scrape up any brown bits on the bottom of the pan; stir. Add sugar; stir. Cook broth over medium heat for 2-3 minutes. Then pour broth into the crock pot.
Cover crock pot and cook on low for 8 hours. Taste; adjust seasonings as needed. Serve with warm flour or corn tortillas, or alongside rice. If desired, top with queso fresco, pickled onions, jalapenos, cilantro, and lime.