I was SO sure I had already posted this recipe, because it is just about the easiest thing you could ever pull together, and I make it a bunch, and why would I not have already shared that here? But when a friend asked me about it the other day, and I directed them to T&F, we both discovered that I had NOT already shared it.
So here it is. Try this some day when you’re too busy or feeling too lazy to cut, chop, dice, puree, mash, blend, saute, braise, boil, whip or fold … or anything I left out. This is all “plop and pour.” And then, devour.
- 2-3 lbs boneless pork roast (loin or shoulder)
- 2-3 cups of your favorite salsa
- 2-3 TBSP minced garlic
- salt and pepper
I’ve tried this with different cuts of pork, and all are delicious. Here’s what I used recently (I used a little less than half for this recipe and froze the rest.):
Since you’re going to shred the end results anyway, there’s no problem cutting it up to make it fit in your crock pot.
Pour about a cup of salsa on the bottom of your crock pot, add pork, cover with another 1-2 cups salsa, minced garlic, and salt and pepper.
Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
We love this on rice with a little cheese sprinkled over the top, but it’s also a great base for pork enchiladas, tamale casserole, toasted hoagies … and probably 87 other things.
A big thank you to my friend, Elena, who first shared this recipe with me way back when. 🙂