Hi there!  We had a very merry Christmas in our house.  How about you?

Hunter was definitely spoiled with lots of clothes and many new toys to play with.

And a bouncy red bull to ride.

I feel like there’s a toy overload upstairs now.  Time to move a pile to the nursery for him to play with down there.

We had both sets of parents, 3 brothers, 1 sister and 1 nephew over.  Not all at once, but still, I think that’s the most people we’ve had in our house at the same time.  Thankfully it wasn’t too crowded.  Cozy 🙂

I planned an easy meal to make on Christmas day, crockpot salsa verde pork.  The selection for week 2 in my year of crockpot recipes.

I just threw the 5 ingredients in the crockpot when I woke up and it was waiting for me by the afternoon.  A quick shred of the pork, prepping of the burrito fixings and lunch/dinner was served!

Crockpot Salsa Verde Pork

Recipe from Chef in Training


  • 2 lbs pork sirloin or loin roast (I used pork butt roast)
  • sea salt
  • 1 (16 oz) jar Salsa Verde
  • 1 (4 oz) can diced green chilies
  • 1 tsp. ground cumin


  1. Spray slow cooker with non-stick cooking spray.
  2. Generously sprinkle salt all over pork roast. Place in slow cooker.
  3. Pour jar of Salsa Verde over pork roast. Next add the diced green chilies and sprinkle the cumin over top.
  4. Cover and cook on LOW for 8 hours.
  5. Shred pork and stir back into the sauce. Serve as a filling for tacos or burritos with your favorite toppings!

What I liked

  • few ingredients with awesome flavor
  • not too spicy

What I didn’t like

  • it was a bit fatty, but that’s because I used a pork butt roast

Week 3 recipe: Cafe Rio Sweet Pork

This has been fun so far!

Hope you have a great weekend.  We’re onto Christmas celebration #2 this weekend with my family.  Should be fun!


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