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.
10ozcan diced tomatoes with green chiliesRotel or similar
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.
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.
Slow Cooker Salsa Verde Pulled Pork from Mashup Mom: https://www.mashupmom.com/slow-cooker-salsa-verde-pulled-pork-tacos-with-hatch-valley-salsa/