Low & Slow Pork Verde Recipe
Low & Slow Pork Verde Recipe photo by Taste of Home
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Low & Slow Pork Verde Recipe

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My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili.—Val Ruble, Ava, Missouri
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 8 servings


  • 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
  • 1 large onion, chopped
  • 1 jar (16 ounces) salsa verde
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup minced fresh cilantro
  • Hot cooked grits
  • Sour cream, optional

Nutritional Facts

1 cup (calculated without grits and sour cream): 349 calories, 20g fat (7g saturated fat), 118mg cholesterol, 872mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 34g protein.


  1. Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chilies, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
    Yield: 8 servings.
Originally published as Low & Slow Pork Verde in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p54

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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