In this Salsa Verde Pulled Pork, tender and juicy shredded pork is tossed in a tangy and spicy salsa verde made with jalapeños, tomatoes, and tomatillos. This authentic Mexican recipe is flavorful, easy, and a great main dish for any occasion.
The Mexican Shredded Pork I grew up eating and loving is the gift that keeps on giving. There are just so many different and mouthwatering ways to use this pork, from classic dishes like Chile Colorado with Pork to quick and simple ones like Shredded Pork with Avocado Burritos.
Today, I present to you another delicious way my mom used to prepare this succulent pork. In this recipe, the Shredded Pork is added to a tangy and spicy Salsa Verde made with fresh ingredients and is delicious and nutritious.
Plus, it is easy to make so let me show you how.
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Why You’ll Love This Recipe
- Fresh Ingredients: The combination of fresh tomatillos, tomatoes and peppers creates a vibrant, tangy salsa verde.
- Amazing Flavor: The addition of the tender pork results in a rich, flavorful dish that is absolutely amazing!
- Easy to Make: This recipe comes together pretty effortlessly, especially with the use of the Instant Pot or slow cooker to cook the pork beforehand.
- Versatile: This is a great main dish and can be served by itself or with a side dish, but can also be used in a variety of ways from tacos, to burritos, and even for breakfast.
- Nourishing: This is a well-rounded and nourishing meal, that is also Whole30 compatible and gluten-free.
Ingredients and Substitutions
- Shredded Pork: This dish uses my recipe for Mexican Shredded Pork. The pork can be made in the Instant Pot or slow cooker. The result is a juicy, tender, and flavorful pulled pork that complements this salsa verde perfectly.
- Jalapeños: Choose ripe jalapeños that are firm, smooth, shiny, and without any blemishes. For extra spice, replace one or two of the jalapeños with serrano peppers.
- Tomatillos: When choosing tomatillos, look for ones that are dark green and firm, but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.
- Tomatoes: Tomatoes balance out the acidity of the tomatillos and creates a complex salsa verde flavor. I use Roma tomatoes that are ripe, deep red, firm, plump, and without any blemishes or soft spots.
- Broth: Use broth from the cooked pork or use chicken broth. If you are doing Whole30, just be sure to use a compatible broth.
- Water: A little bit of water helps blend all the ingredients together and create the right consistency.
- Garlic: A bit of garlic enhances the overall flavor.
- Ground Cumin: Cumin is a powerful spice that adds a complex, smoky flavor, but you don’t want the dish to taste like cumin. Instead just a little bit will help round out the sauce without overpowering the other flavors.
- Oil: Use a little oil to sauté the completed sauce. This helps thicken the sauce and brings the flavors of the ingredients together.
- Salt and Pepper
See recipe card for quantities.
How to Make Shredded Pork in Salsa Verde
1. Prepare the Meat
- Cook and shred meat. To speed up the prep time, cook the pork the night before or in the morning.
- For the salsa verde, you will need 3-4 cups of shredded pork. Follow my recipe for shredded pork, made in the Instant Pot or slow cooker.
2. Cook Vegetables
- Fill a medium pot with water and bring to a boil.
- Boil jalapeños, tomatillos and tomatoes in water.
3. Blend
- Place the jalapeños, tomatoes, and tomatillos (with skin and all) into a blender or food processor.
- Add spices, water, and chicken broth and blend until smooth.
4. Simmer the Sauce
- Add salsa to a medium pot with hot oil.
- Simmer on medium-low heat until the top of the sauce develops a light brown foam.
- Mix in pork and continue simmering for another 5 minutes.
- Taste and adjust salt and pepper per taste preference.
- Serve
How to Serve
You can definitely enjoy a big bowl of this salsa verde by itself with corn or flour tortillas and topped with some sour cream. Also, try it served in one of the following ways:
How to Store and Reheat
Store in an air-tight container in the refrigerator for up to 4 days. You can also freeze it for up to 4 months.
To reheat, pour in a small pot over medium heat and cook until warm and steaming. You can also microwave it in a microwaveable safe bowl until heated through.
Tips and Variations
- Adjust Consistency: If you prefer a more sauce, you can double the recipe for the sauce but keep the pork at 3-4 cups.
- Adjust Spice Level: For a milder spice, remove the seeds and veins from the jalapeños or only use 1 or 2. If you prefer a much spicier sauce, replace 1 or 2 of the jalapeños with serrano peppers.
- Use Different Meats: This recipe is also great with shredded beef. Check out my recipe for Instant Pot Shredded Beef, which also includes slow cooker directions. You could also use shredded chicken.
FAQ
Yes, you can use pre-cooked or leftover pork but just be sure to adjust any of the seasonings based on the flavors the pork already has.
Yes, you can make the recipe ahead of time and then store it in an air-tight container for up to 4 days.
Pork shoulder (also known as pork butt) is the best for pulled pork because it has a fat cap that keeps the pork tender, moist and flavorful and holds up th best in the Instant Pot or slow cooker.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Recipe
Salsa Verde Pulled Pork
In this Salsa Verde Pulled Pork, tender and juicy shredded pork is tossed in a tangy and spicy salsa verde made with jalapeños, tomatoes, and tomatillos. This authentic Mexican recipe is flavorful, easy, and a great main dish for any occasion.
Ingredients
- 3-4 cups cooked pulled pork (see notes)
- 4 jalapeños
- 6 tomatillos
- 5-6 small tomatoes
- ¼ cup pork broth or chicken broth use compatible broth for Whole30
- ½ cup water
- 2 small garlic cloves
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- 2 tablespoon oil
Instructions
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Fill a medium pot with water and bring to a boil. Add the jalapeños and boil for 5 minutes. Then add the tomatillos and tomatoes.
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Boil until the tomatillos and tomatoes are fork tender but not falling apart. This should take approximately another 8 minutes.
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Place the jalapeños, tomatoes, and tomatillos (with skin and all) into a blender or food processor.
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Add broth from the cooked pork (or chicken broth), water, garlic cloves, salt, cumin, and black pepper.
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Blend until smooth.
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In a large saucepan or medium pot, add 2 tablespoons of oil. Once hot, add the salsa verde and bring it to a simmer.
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Simmer on medium-low heat until the top of the sauce develops a light brown foam.
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Add the shredded pork. Mix so the pork is fully incorporated into the sauce and continue simmering for another 5 minutes.
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Taste and add more salt and pepper if needed.
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Serve. See blog post for ideas on what to serve with this dish.
Notes
- I have a great and easy recipe for shredded pork that complements the salsa verde perfectly. Click here for Mexican Shredded Pork.
- To speed up the prep time, you can plan ahead and cook the pork the night before or in the morning.
- For a milder heat, remove the seeds and veins from the jalapeños or only use 1 or 2. If you prefer a much spicier sauce, replace 1 or 2 of the jalapeños with serrano peppers.
Nutrition
Serving: 1 servingCalories: 227kcalCarbohydrates: 5.1gProtein: 16.9gFat: 15.4gSaturated Fat: 5.4gCholesterol: 61mgSodium: 365mgPotassium: 490mgFiber: 1.7gSugar: 2.1gCalcium: 29mgIron: 1mg
Originally published March 19, 2021. Updated post and photos October 2023.
The post Salsa Verde Pulled Pork – Everyday Latina first appeared on AfterCuriosity.
