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Slow Cooker Salsa Verde Pulled Pork (with Hatch Valley Salsa!)

This easy Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot dinner, and leaves you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store sales and affordable ingredients. This weekend, how about a super easy Crock-Pot recipe that makes a lot of leftovers? This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI’s Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple meal, and leaves you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot meal, and leaves you you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

I used Hatch Valley + green chile pepper salsa here to take advantage of it being seasonally stocked at ALDI around Cinco de Mayo, but you can use salsa verde if  you prefer, or if that is more readily available near you. Trader Joe’s does carry a very good (and more authentic) Hatch Valley pepper salsa year-round, but note that it’s a smaller jar and different in texture — I did a little compare-and-contrast of Trader Joe’s vs. ALDI Hatch Valley Salsa last year that you might find useful. 🙂

With a smaller roast the salsa alone might do, but since mine was over 7 lbs I also threw in a can of diced tomatoes with green chilies to help make sure that every bite was infused with flavor. The final salsa verde pulled pork came out tangy, but not overly spicy since the salsa and tomatoes are seasoning a whole lot of meat here.

As always, larger roasts will work better in a larger slow cooker; I used my seven quart Crock-Pot for today’s recipe.

This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot meal, and leaves you you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

My original plan was to make salsa verde pulled pork tacos on corn tortillas, but the few packs remaining at my store the other day were dried out and sad looking. So, we went with flour tortillas instead — because flexibility is key, right?

Loving the Leftovers

Easy Carnitas Stew

Speaking of flexibility, one of the best parts of a big slow cooker full of salsa verde pulled pork is the freedom it allows you in playing with different variations on the leftovers. I’ve already scratched up an awesome batch of oven-baked taquitos (stay tuned for that recipe soon), and have a bag of blue corn tortilla chips in the cupboard that are just calling out to be made into nachos.

But, leftover salsa verde pulled pork rocks in all sorts of recipes. Try it in anything from enchiladas to grilled cheese; use it for carnitas naan pizza or salsa pork naan pizza; cook up a batch of comforting carnitas stew or a pot of salsa pulled pork soup.

Slow Cooker Salsa Verde Pulled Pork (with Hatch Valley Salsa!)

Pulled Pork ingredients: This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot meal, and leaves you you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

Ingredients

One medium yellow onion, sliced into rings
6-7 lb pork butt (shoulder) — bone-in or boneless; this is forgiving
2 Tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp Kosher salt
1 Tbsp minced garlic (about 6 cloves)
16 oz jar Hatch Valley salsa or salsa verde
10 oz can diced tomatoes with green chilies (Rotel or similar)

Directions

Add onion to the bottom of your crock. Place pork shoulder on top of the onion (fat side down) and season it with chili powder, cumin, smoked paprika, and Kosher salt. Add the minced garlic to the top, then pour both the salsa verde and the diced tomatoes with green chilies over everything.

Shredded pulled pork: This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot meal, and leaves you you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

Cook on low for 8-10 hours, then shred the pork, discarding the bone (if present) as well as the liquid and any large chunks of fat. You can shred the cooked onions right on in with the pork or discard, your choice. I left mine in for extra flavor — and after 10 hours in the Crock-Pot, the pork shredded super easily.

Serve your slow cooked salsa verde pulled pork with your favorite taco toppings: In tortillas, over rice, make a taco salad, make a burrito bowl, use on nachos… it’s versatile! Mine is shown here in flour tortillas with a little shredded cheese and guacamole, but it’s also very good on corn tortillas.

Note: The pulled pork itself is both low carb & gluten free, making the entire meal low carb/gluten free if you choose to make yours into, say, a taco salad.

Everyone likes this one…

This savory Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple Crock-Pot meal, and leaves you you with plenty of leftover pulled pork to re-purpose into any of a number of meals.

An easy Crock-Pot dinner that everyone enjoys? Check! Lots of leftovers for use in future easy dinners? Check! What’s not to like? Throw just a few simple ingredients into your slow cooker before you leave for the day, and come back home to a hot fully-cooked meal: You’ll just need to take a few minutes to shred the pork and add your favorite taco fixings.

Slow Cooker Salsa Verde Pulled Pork (with Hatch Valley Salsa!), printable recipe

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5 from 5 votes

Slow Cooker Salsa Verde Pulled Pork

This Slow Cooker Salsa Verde Pulled Pork recipe (made here with ALDI's Hatch + Green Chile Pepper Salsa!) sports so much flavor for such a simple recipe, and leaves you you with plenty of leftovers to re-purpose into any of a number of meals.
Course dinner
Total Time 10 hours 25 minutes
Servings 12

Ingredients

  • One medium yellow onion sliced into rings
  • 6-7 lb pork butt shoulder -- bone-in or boneless; this is forgiving
  • 2 Tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • 1 Tbsp minced garlic about 6 cloves
  • 16 oz jar Hatch Valley salsa or salsa verde
  • 10 oz can diced tomatoes with green chilies Rotel or similar

Instructions

  • Add onion to the bottom of your crock. Place pork shoulder on top of the onion (fat side down) and season it with chili powder, cumin, smoked paprika, and Kosher salt. 
  • Add the minced garlic to the top, then pour both the salsa verde and the diced tomatoes with green chilies over everything.
  • Cook on low for 8-10 hours, then shred the pork, discarding the bone (if present) as well as the liquid and any large chunks of fat. You can shred the cooked onions right on in with the pork or discard, your choice. I left mine in for extra flavor -- and after 10 hours in the Crock-Pot, the pork shredded super easily.
  • Serve your slow cooked salsa verde pulled pork with your favorite taco toppings: In tortillas, over rice, make a taco salad, make a burrito bowl, use on nachos... it's versatile! Mine is shown here in flour tortillas with a little shredded cheese and guacamole, but it's also very good on corn tortillas.

Notes

The pulled pork itself is both low carb & gluten free, making the entire meal low carb/gluten free if you choose to make yours into, say, a taco salad.

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Recipe Rating




Deanne

Tuesday 27th of April 2021

I made this yesterday and my husband loved it! He was so surprised with the flavor. Also our 2 year old daughter loved it and couldn’t stop licking her fingers! Big hit and will be making again in the future!

Christamomof4

Thursday 6th of September 2018

I forgot To put it in the crockpot so I used The instapot and it completely, deliciously fell apart. ALL my kids ate it.

All. Of. My. Kids. Ate. It.

Let that sink in. Slowly. The child with autism, anxiety and ADHD who can’t have a cheeseburger unless it’s McDonalds... ate it. The undiagnosed child who knows if it’s anything but Kraft MAC and Chrese... are it. The anxious child who will eat anything ate it (that’s not impressive, I know). The ADHD child who can’t sit down and has random hate towards different meats and spices that never make any sense... ate it.

My entire family of 6 loved it and there are no more leftovers. WHAT?!?

Shut the front door amazingness is what this was. Hallelujah. Praise Mohammed. Thank you for a meal my entire family will eat and not say it smells like dog poop and tastes like dog food.

rachel

Saturday 8th of September 2018

This gladdens my heart -- I'm so happy to hear it! Thanks for sharing -- and no leftovers just means you need to make a bigger one next time. :)

Elizabeth

Tuesday 4th of September 2018

9 lbs of boneless pork butt picked up at Aldi's. 14 hours later, falling apart and yummy. Many leftovers and some for freezing. I would post a pic if I could figure that out. Flour tortillas, guac spread out on it, pulled pork and sprinkle of feta.

Randi

Sunday 2nd of September 2018

Total hit at my house! Super yummy, super easy and it made my whole smell delish. Just what a I needed for a laid back Sunday.

Carolyn Hughes

Saturday 12th of May 2018

Yum! This recipe is a keeper. My whole family loved it. thank you!

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