Crock Pot Salsa Shredded Pork
Cook once, eat twice with this Crock Pot Salsa Shredded Pork! Just a few ingredients and a day of Crock Pot cooking make this shredded pork the perfect protein for burrito bowls, burritos, enchiladas, or migas!
Servings Prep Time
12servings 5minutes
Cook Time Passive Time
6hours 6hours
Servings Prep Time
12servings 5minutes
Cook Time Passive Time
6hours 6hours
Ingredients
Instructions
  1. Trim pork loin of excess fat. Place in Crock Pot, sprinkle with taco seasoning. Pour salsa over loin.
  2. Cook on low for 6-8 hours or high for 4 hours.
  3. During the last hour of cooking, shred the pork and then add the sliced green pepper and red onion to the Crock Pot with the pork.
  4. It’s done once the vegetables are tender. Enjoy in burrito bowls, in burritos, as the protein in enchiladas, or any other way you want to use it.
  5. To use again the next day, store in the refrigerator until ready to use and then reheat in microwave, on stovetop on low, or back in the Crock Pot until warmed through. This would also freeze well with the same reheating instructions.
Recipe Notes

I recommend using this as burrito bowls. I made mine with rice, corn, shredded cheese, salsa, Cilantro Lime Crema, and a squirt of lime juice.

To make the burritos shown above, mix warm pork, rice, corn, salsa, cheese, and crema in a bowl then roll up in tortilla shell.