Crockpot Pork Verde: SoCal meets WNC

A delicious and wickedly simple recipe: Slow cooked pork tenderloin in a salty and slightly spicy Verde sauce is the perfect filler for tacos, burritos, or tostadas. Or, I’ve even enjoyed it just on a bed on brown rice with a little cheddar cheese or as a topper for a “taco” salad.

Years ago, on our belated honeymoon trip out to the West Coast we joined my husband’s childhood & best friend, Pat & his wife ( yes, another Pat with an Irish last name ) for an Oregon Coastal get-a-away. As both guys are Southern California natives, tacos and all things tacos are totally in their wheelhouse. It was on this vacation that our friend taught me this dish. Making it on the stove top with only two ingredients: Pork Tenderloin and Salsa Verde, he opened my eyes to, basically, a SoCal style pulled pork. Needless to say, I fell in love with the flavor and tenderness immediately. Upon returning home I experimented and adapted this recipe by making the pork in a Crockpot; resulting in an incredibly easy meal and a true crowd pleaser.

        Recipe

• 2 lbs. Pork Tenderloin
• 24 oz. Jar of Herdez Salsa Verde

Place tenderloin in Crockpot: cover completely with Salsa Verde. Cook on low 6-7 hours or on High for 4-5 until pork shreds easily with fork. If you want your Verde sauce slightly thicker; cook for 30 min with Crockpot lid askew.

Serve on tortillas. Garnish with Sharp cheddar cheese, avocados, tomatoes, black olives, shredded lettuce, and sour cream to taste.

* Note: this freezes like a dream! Portion out in single or double servings and seal in zip freezer bags for quick go-to meals.