Monday, January 23, 2012

Slow Cooker Salsa Verde Pulled Pork Tacos - Dairy & Gluten Free

My husband loves pork and often says that I just can not do a pork roast justice even though I cook many other things very well.  Well with this crock pot Salsa Verde Pulled Pork, he claims that I hit it out of the ball park.  In fact he said that I should call these Orgasmic Salsa Verde Pulled Pork Tacos because they are just that good!

I loved how easy this naturally dairy and gluten free meal was to pull together utilizing the slow cooker.  We had a crazy Saturday and I was able to toss the still frozen pork roast into the crock pot and go about our day.  Our house smelled absolutely amazing as this cooked.  I used some of my Salsa Verde which I had in the freezer, and I do recommend that recipe especially for this recipe.  However, you can use whatever salsa verde that you enjoy - even store bought if that is what you have available to use. 

I also love that you can embellish these tacos with whatever toppings your family enjoys!  We filled Quinoa Tortillas with refried beans, pulled pork, lettuce, and a quick chunky guacamole.  However, that is one of the fun things with tacos - You build them how you like them!  If you do not have access to Quinoa Tortillas (I tested this recipe for Alta of Tasty Eats at Home for an upcoming cookbook) then I would use either corn tortillas or corn taco shells instead. 

Slow Cooker Salsa Verde Pulled Pork Tacos

3 to 4 lb boneless pork shoulder roast (may still be frozen)
1/2 tsp garlic salt
1/2 tsp black pepper
1 pint salsa verde (I used some of this recipe which I had in the freezer)

1 can or 1 bag of dehydrated refried beans prepared
fresh cooked white rice

18 tortillas of your choice (I suggest quinoa or corn)

Suggested Optional Toppings:
shredded lettuce
chopped tomato
avocado or guacamole
salsa verde
dairy free sour cream

Season the pork roast with the garlic salt and pepper.
In a 6 quart slow cooker/crock pot place the pork roast fat side up.
Pour 1 pint of salsa verde over the roast.
If your roast is still frozen, cook on high for 6 to 8 hours until the roast shreds easily with two forks.
If your roast is thawed, cook on high for 4 hours and then low for 2 to 4 hours longer until the roast shreds easily with two forks.
When you are ready to serve; shred the pork roast, heat the refried beans, cook the rice, and prepare the toppings.
To serve layer refried beans and rice if desired into the tortilla then top with the pulled pork and toppings as desired.

Quick Chunky Guacamole

2 avocados, chopped
1 jalapeno, seeds & ribs removed and finely diced
1/2 cup fresh cilantro, chopped
1 tbs lime juice
garlic salt & pepper

Combine all ingredients.
Serve immediately.


  1. This looks great. bookmarking! Thanks!

  2. Thanks for stopping by! I hope that you try this recipe :)

  3. Love the recipe Stephanie. Salsa verde is a favorite. Your hubby's title really says it all! I can just imagine how delish those tacos tasted.

  4. Kathy - I love Salsa Verde too! These are sooo good :)


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