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Slow-Cooker Braised Pork with Salsa

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (149 votes)

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.



READER'S COMMENT:
"This is the first recipe I've made in a while that my whole picky family loved! It's not often everyone at the table agrees that something is good. I served it win taco shells with fat free sour cream and light cheddar. This will be a...

19 Reviews for Slow-Cooker Braised Pork with Salsa

04/02/2015
Anonymous

I have made this some many times for my family and everyone loves it! I use a jalapeno salsa verde so it's extra spicy and serve it over quinoa! It is so easy and so delicious! I have used the pork shoulder, as well as pork tenderloin, and this I'm trying it with chicken.

Comments
03/04/2014
Anonymous
Easy and delicious with many serving options

Add some apricot jam to make pork barbacoa! There are so many ways to use this once it's cooked. Enchiladas, soft tacos, scoop it up with chips! So EASY!

easy, delicious
Comments
10/01/2013
Anonymous

I am a vegetarian, so this sounds disgusting.

Comments (3)

6 comments

Anonymous wrote 1 year 13 weeks ago

If you are a vegetarian, then

If you are a vegetarian, then why look at the recipe much less review something you have now tried. It clearly has "Pork" in the title.

Anonymous wrote 1 year 40 weeks ago

then why are you even

then why are you even reviewing this?????

Anonymous wrote 1 year 42 weeks ago

This is SO unhelpful! If

This is SO unhelpful! If you've never made this recipe, you have no business rating it. Keep your useless comments to yourself!

10/01/2013
Anonymous

I am a vegetarian, so this sounds disgusting.

Comments (1)

6 comments

Anonymous wrote 1 year 12 weeks ago

Then keep your opinion to

Then keep your opinion to yourself and go eat some disgusting tofu!

03/08/2013
Anonymous
Staple in our house

I make this with pork tenderloin. I cut it in chunks and throw all the ingredients into the crockpot (no browning, etc., b/c I hate crockpot recipes with extra steps on the prep end). I cook it for like 4-5 hours on low. When I get home I shred the meat, throw it in a large pan with the liquid and some fresh cilantro and then reduce the liquid 'til it's almost gone. I serve the meat with corn tortillas and all kinds of toppings (shredded radish, kohlrabi and/or lettuce, shredded cheese, diced avocado, sour cream, Mrs. Renfro's hot jalapeno salsa verde), or make enchiladas, burritos or quesadillas out of it, or just serve it over rice and beans for the kids (2 toddlers). Everyone loves it!

Easy and delicious
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