Easy Crockpot Salsa Verde Pulled Pork Tacos Step-by-step instructions

Before you start

Before you begin, ensure your crockpot is placed on a stable, heat-resistant surface away from any edges. Make sure you have your two forks ready for shredding, as this is the most effective way to break down the tender meat.

If you are using frozen pork, ensure it is completely thawed in the refrigerator before placing it into the crockpot, as cooking from frozen can lead to uneven results and potential food safety issues.

Keep your serving ingredients like tortillas, cotija cheese, and pickled red onions prepared so they are ready to assemble once the pork is finished cooking.

Instructions

Preparation and Layering

1. 1Layering the ingredients
   Place the four-pound boneless pork butt into the ceramic crockpot. Evenly sprinkle the roasted cumin and garlic powder over the meat. Pour the sixteen ounces of charred tomatillo salsa verde and two cans of diced Hatch green chiles over the pork, ensuring the meat is well-coated.
   Look for The pork should be nestled at the bottom with the liquid ingredients evenly distributed over the top.
   Tip Ensure the crockpot lid fits snugly to maintain moisture during the long cooking process.

The pork should be fully seasoned and submerged in the salsa verde and green chiles. The ingredients should be layered evenly, ensuring the meat is well-coated to allow the flavors to meld effectively during the cooking phase.

Slow Cooking

2. 2Slow cooking
   Cover the crockpot with its lid and set to cook on LOW for 8 hours. This duration allows the pork to break down slowly, absorbing the tangy flavors of the verde sauce and green chiles while becoming exceptionally tender.
   Look for The pork is done when it shreds effortlessly with two forks and the surrounding liquid is rich and thickened.
   Tip Avoid lifting the lid frequently, as this releases heat and moisture, which are crucial for the slow-cooking process.

The crockpot should be emitting a savory, herbaceous aroma as the pork simmers. At the end of the cooking time, the liquid should have reduced slightly, and the meat should look tender and ready for shredding.

Shredding and Serving

3. 3Shredding and serving
   Once the cooking time is complete, use two forks to pull the meat apart directly within the crockpot, ensuring it incorporates fully with the green chile broth. Cook the pork to a minimum internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving. Pile the juicy pork into warm tortillas and garnish with cotija cheese and pickled red onions.
   Look for The meat should be tender enough to pull apart easily, showing succulent ribbons of pork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Warm the tortillas in a dry skillet for a few seconds before serving to improve their texture and flavor.

The pork should shred effortlessly into thin, juicy ribbons. The final texture should be moist and well-combined with the thickened verde sauce, with the meat holding onto the tangy juices from the green chiles.

Common mistakes

A common mistake is using a cut of meat that is too lean, such as a pork loin, which will dry out during the long slow-cooker cycle. Always stick to pork butt or shoulder, as the higher fat content is necessary for the meat to stay juicy.

Another error is failing to season the meat directly; while the salsa and chiles provide flavor, the pork itself needs the cumin and garlic powder to ensure the flavor is balanced throughout every bite of the shredded taco filling.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of at least 145°F (63°C). At this point, the fibers should be extremely tender and separate easily with minimal pressure from two forks.

The meat will be succulent, slightly caramelized at the edges, and fully saturated with the green chile sauce. If the pork still feels firm or resists shredding, continue cooking on low for another 30 to 60 minutes, as the time can vary slightly depending on the specific thickness and shape of the meat cut.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest