Slow Cooker Puerco Verde
Slow cooker puerco verde is a delicious, warm supper for a cold night. If you don’t have a slow cooker, or don’t have 10 hours to kill, I’ve included directions for stovetop puerco verde, as well. “Green pork” is basically a pork roast cooked down in salsa verde. Use my recipe for the salsa or buy a couple of jars of it.
Serve with a side of fluffy Mexican rice, charro beans and a salad, or wrap in tortillas to make tacos topped with shredded cabbage, diced onion and avocado. Leftovers reheat very well and may be frozen.
Recently, I got my paws on a huge boneless wild boar roast and used this recipe. Boars, a.k.a. feral pigs, are a dangerous nuisance in many parts of the US and eating them is a solution that has been catching on over the past few years. D’artagnan is one company that’ll ship you a wild boar roast, but there are others if you search online. Wild boar is much, much leaner than farmed pork, but still quite mild tasting. It subs well in most pork recipes, but you may need to adjust for the leanness of it. For wild boar puerco verde, I browned the meat and onions in a tablespoon of bacon fat to make up for the lack of a fat cap.
For more slow cooker recipes, check out my slow-cooker cookbook with 40 more, new recipes!
Slow Cooker Puerco Verde
- Yield: 20 1x
Ingredients
- 4–5 pounds pork roast, cut into 2” cubes
- 1 large onion, diced
- 4 jalapeños, diced (or 2 4-ounce cans green chiles)
- 6 cloves garlic, minced
- 2 potatoes, peeled and cut into 1–1/2 inch cubes
- 3 cups salsa verde
- 3 teaspoons salt
- 1 teaspoon dried oregano
Instructions
Slow Cooker:
- Heat a Dutch oven over medium-high heat. Add pork, fat-side down in a single layer and do not move it for a few minutes, allowing one side to get nice and brown and the fat rendered out. You don’t need to brown all sides unless you want to. I think this method gets the job done in less time.
- Toss in the onion and saute a few more minutes just to soften it.
- Transfer to slow cooker and add remaining ingredients.
- Cook on low for 8-10 hours
Stove top:
- Heat a Dutch oven over medium-high heat. Add pork, fat-side down in a single layer and do not move it for a few minutes, allowing one side to get nice and brown and the fat rendered out. You don’t need to brown all sides unless you want to. I think this method gets the job done in less time.
- Add remaining ingredients and stir to loosen all the bits that are stuck to the bottom.
- Cover and bring to simmer. Turn heat to low and simmer 3 hours until pork and potato is very tender. If sauce is too thin (it probably will be) let simmer uncovered another 15-30 minutes to thicken.
Nutrition
- Serving Size: 3/4 cup
- Calories: 358
- Fat: 22
- Carbohydrates: 9
- Protein: 27
4 Comments
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What if I don’t have a Dutch oven? Skip the browning or use something else?
You can use any heavy pot or skillet to brown the meat
Made this recipe with your salsa verde in the crockpot, and man was it delicious!!! It was super easy too!
Yay! So happy to hear, Lane 🙂