I have 3 young children and an incredibly busy life style. This recipe is a "go to" as everyone, and I mean everyone, likes it. I use canned, petite diced tomatoes instead of the roma and add two chipotle peppers in adobo. We serve it with sour cream, cilantro, maybe a little shredded jack cheese, and high quality chips, black beans and rice. I think the salsa is key: make sure it is a good quality one. We like the mild Xochitl green salsa. Yum!
Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.
18 Reviews for Slow-Cooker Braised Pork with Salsa
This is the first recipe I've ever done in a slow cooker and it was awesome! I followed the recipe exactly and it turned out great. I'm not a huge fan of tomatillos, so I got a green salsa that also had habenero in it. That gave it a bit of a kick and reduced the tomatillos a bit. One tip - if you use pork butt, have the butcher trim it for you. My butcher cut 3/4 pounds of fat off the original piece of meat. I'm glad I caught that at the store so I could adjust and not pay for fat. I trimmed more off before cooking. The meat really cooks down a lot so you want to make sure you start with close to the full amount in the recipe. Next time I make this, I'm adding New Mexico green chilis to it. Yum!
This dish is delicious! It tastes almost exactly like my favorite dish at a local Mexican restaurant. The only downside is that the flavor of the sauce could be punched up a bit. Next time I'll add a can of diced green chiles, some extra salsa and lime juice. This one is definitely a keeper!
Not sure if I did anything wrong, but all the liquid dried up so I didn't do the reduction step. I actually ended up adding some white wine and water so it would have some sort of sauce, and it turned out well. Next time I'll add more broth or salsa or both. Really great flavor though.
The pork came out so tender with a really tasty sauce. My only complaint was that it was a little salty. To help balance it out a little, I added a little lime juice. Served it over brown rice and topped with low-fat sour cream, cilantro and scallions. Also, made the best leftovers!
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