Slow Cooker Salsa Verde Pulled Pork for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is placed on a stable, heat-resistant surface away from any potential splashes. Have all ingredients measured and ready, and clear adequate space on your countertop to handle the raw pork shoulder safely.

Keep a pair of tongs and a cutting board nearby for the final shredding phase once the pork has finished its long cooking cycle.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the pork shoulder into the bottom of the slow cooker. Scatter the diced onions over the pork, sprinkle the ground cumin evenly, and pour the jar of salsa verde over the top to coat the meat.
   Look for The pork should be fully nestled in the slow cooker with the aromatics and sauce distributed evenly across the surface.
   Tip Ensure the pork shoulder is placed in the center to allow even heat distribution during the long cooking process.

The pork should be positioned securely in the slow cooker with the onions and cumin distributed evenly. The salsa verde should be poured over the top, coating the meat entirely.

Ensure all ingredients are properly layered so the flavors can meld correctly during the long, slow heat application that follows in the next phase.

Slow cooking cycle

2. 2Slow cook the pork
   Cover the slow cooker and cook on the low setting for approximately 8 hours. The pork is finished cooking when it reaches an internal temperature of at least 145°F (63°C). Once finished, remove the meat and let it rest for at least 3 minutes.
   Look for The meat should be extremely tender and easily pull apart with a fork when touched.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid frequently during cooking, as this releases heat and moisture, which can significantly increase the total cooking time.

During the cooking, the slow cooker should remain undisturbed. You will know the pork is progressing well if you notice a pleasant, savory aroma filling the kitchen.

The slow, steady heat is effectively breaking down the tough fibers of the pork shoulder, turning it into a tender, succulent base for the final shredding step.

Resting and shredding

3. 3Shred and serve
   Once rested, use two forks to shred the meat into bite-sized pieces, mixing in the juices from the pot before serving.
   Look for The meat should shred effortlessly and look moist with the salsa verde sauce integrated throughout.
   Tip Removing the pork from the slow cooker to a separate board makes the shredding process much easier and cleaner.

After the cooking cycle, the pork should be removed to a board and rested. The meat should look tender and easily yield under the pressure of forks. Once shredded, the meat should be tossed with the remaining juices in the slow cooker to ensure every strand is coated, resulting in a moist and flavorful final presentation.

Common mistakes

A common mistake is failing to trim excessively large pieces of fat, which can leave the finished dish feeling greasy. Another error is checking the pork too often, which lets out essential heat and steam.

Ensure the slow cooker is fully covered throughout the process, and only open it when the cooking time is complete to check for doneness.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and the meat pulls apart easily with the gentle pressure of two forks. Using a meat thermometer is the most reliable way to ensure safety. Always allow the meat to rest for at least 3 minutes before shredding to retain its natural juices.

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