I have made a version of this recipe before. My husband and I really liked it but the sauce was thin and I ended up having to reduce it to get the consistency I was looking for. I decided to make a few changes and try it again. It was great, no extra step needed! I served it over smashed sweet potatoes. This is a great recipe for the fall, quick to prepare, and super comforting!
Salsa Verde Pork
1- 2.5lb pork loin
1 medium jar of tomatillo or green salsa, medium heat (Mrs. Renfros)
1 15oz can of fire roasted tomatoes (Muir Glen)
1/2 cup of chicken broth, low sodium (Pacific)
1 TBS of cumin
2 dried bay leaves
1 medium onion, sliced
1/2 tsp of salt and pepper
1 TBS of olive oil
Combine all the ingredients in a large crock pot. Set crock pot to low heat and cook for 8-10 hours. 1 hour before serving, shred the pork with two forks. Stir well, cover, and let it stand in the warm crock pot. Serve over smashed sweet potatoes. Enjoy!