This Pulled Pork Salsa Verde is a simple, yet incredibly flavorful recipe that will be a hit for any taco night or gathering. With just three main ingredients, including a tender Boston butt roast and zesty salsa verde, this recipe is as easy as it is delicious. Cooked low and slow in the crockpot, the pork becomes melt-in-your-mouth tender, with a delightful kick from diced jalapeño. Perfect for tacos, burritos, or simply on its own!

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Why You’ll Love Pulled Pork Salsa Verde

Super Easy: With minimal ingredients and a slow cooker, this is the ultimate set-it-and-forget-it recipe.
Bold, Zesty Flavor: The salsa verde and jalapeño give the pork a tangy, spicy kick that’s irresistible.
Versatile: Use it in tacos, burritos, or even on top of rice for a variety of meal options.
Perfect for Meal Prep: Make a big batch and use the leftovers throughout the week!

What You Need To Make Pulled Pork Salsa Verde

To make this pulled pork, you’ll need a few key ingredients like a Boston butt roast and salsa verde, along with some simple seasonings. For exact ingredient amounts, check the recipe card below!

Essential Ingredients:

Boston butt roast
Salsa verde
Jalapeño
Magic pork seasoning
Garlic powder
Kinder’s avocado lime seasoning

How To Make Pulled Pork Salsa Verde

1

Season the Pork: Begin by generously seasoning your Boston butt roast on all sides with Magic pork seasoning, garlic powder, and Kinder’s avocado lime seasoning.

2

Sear the Meat: Sear the roast on all sides for 2-3 minutes. You can do this in a large skillet or directly in your crockpot if it has a searing option. This locks in the flavors and gives the pork a great texture.

3

Add to Crockpot: Place the seared pork into the crockpot and pour the jar of salsa verde over the top.

4

Add Water: Fill the salsa verde jar 1/3 full with water, swirl it around to get all the leftover salsa, and pour it into the crockpot.

5

Add Jalapeño: Top with diced jalapeño (seeds included for extra heat), then cover.

6

Cook: Cook on high for 4 hours or low for 8 hours, until the pork is tender and easily pulled apart with a fork.

7

Shred and Serve: Once cooked, shred the pork with two forks and mix it into the flavorful salsa verde sauce.

8

Toppings and Serving: Serve the pulled pork in warm tortillas and top with sour cream, cheese, cilantro, and a squeeze of fresh lime for added brightness.

Commonly Asked Questions

Can I use a different cut of pork for this recipe?

Yes! While Boston butt roast is ideal for pulled pork, you can also use pork shoulder or pork loin, but be aware that pork loin may be leaner and less tender.

How spicy is the pulled pork?

Including the jalapeño seeds adds a medium level of heat. If you prefer less spice, you can remove the seeds or use a milder pepper.

Can I cook this in the oven instead of a crockpot?

Yes, you can cook this pulled pork in a covered Dutch oven at 300°F for about 3-4 hours, or until the meat is tender and easily shredded.

How do I store leftovers?

Store leftover pulled pork in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat in the microwave or on the stove.