I know, I know, it’s been awhile since I posted a recipe.
I have been in a busy mom cooking rut making the same stuff over and over for weeks and I did not want to bore you with it!
Last week we found some big pork roasts on sale and picked them up and threw them in the freezer and the other day I pulled one out and thawed it overnight in the fridge, added 2 ingredients (yes I said 2!!) to the crockpot and a delicious dinner was ready for the family when we got home. Perfect.
You can use any big chunk of Pork you want, I usually grab the shoulder, butt or the end of the pork loin roast.
*money saving tip* —- Sometimes you can buy a huge piece of the pork loin before they butcher it for WAAAAAAAAAAAAY less money, and then just slice off the ends for recipes like this and cut the center into fresh juicy pork chops and freeze until you are ready to use them.
Anyway, I get distracted thinking about saving money on meat! Sorry about that.
So you place the big chunk of thawed pork in your slow cooker, cover it with a large jar or container of your favorite salsa or pico de gallo (I prefer pico de gallo as it has more chunks of fresh fantastic veggies and less tomato-y sauce but thats totally a personal preference. I like to make it from scratch when I have the veggies on hand but when I don’t I stick the the freshest containers found in the produce section of the store) Now drain and rinse a can of black beans and pour over the top. That’s it, thats the ingredients.
(you could add some kosher salt if you like, we try and use as little salt in my house as possible but it won’t ruin the meal to have a little bit sprikled on that pork before you layer on the salsa and beans.)
Pop on the top, turn that bad boy on and let it slave all day cooking your dinner while you go out and play (or work, or get lost in a pile of laundry….however you need to spend your day!) Let it cook on low about 8-10 hours. About an hour before you plan on eating open up the slow cooker and shred the pork up mixing the salsa and beans throughout it (it should just fall apart when you hit it with a fork.
That’s it. That right there is some pure and easy yumminess and the possibilities of what to do with it are endless.
My family likes it over brown rice and topped with cheese, plain greek yogurt and avocado but you could use it as taco filling, serve over lettuce, use to cover and smother a baked potato, fill up a tortilla and make burritos or just eat it with a fork all by its lonely and yummy self.
For our family of 4 it makes tons of leftovers too that you can use for lunches or other busy nights later in the week. I am not kidding…check this out:
So grab some pork and that slow cooker and give this one a shot!
Slow Cooker Salsa Pork
- 2-4 lb pork roast or butt
- 1 large container of pico de gallo or salsa or 2 medium containers
- 1 can drained and rinsed black beans
cover the pork roast with the salsa and beans and cook in your slow cooker on low for 8-10 hours, pulling apart the pork and stirring together about an hour before you eat.