In this Salsa Verde Pulled Pork, tender shredded pork is combined with a bright, tangy salsa verde made from jalapeños, tomatoes, and tomatillos. This authentic Mexican dish is full of flavor, simple to prepare, and great for any meal.
The Mexican shredded pork I grew up with is endlessly useful and delicious. From Chile Colorado with pork to quick shredded pork and avocado burritos, it adapts well to many preparations. In this version, shredded pork is simmered in a bright salsa verde, resulting in a lively, savory main course made with fresh ingredients.
The recipe is straightforward and works well with pork cooked ahead of time in an Instant Pot or slow cooker. Below I explain the ingredients, method, serving ideas, storage, and helpful variations so you can make this at home with confidence.
Why You’ll Love This Recipe
- Fresh Ingredients: Tomatillos, tomatoes, and jalapeños create a vibrant, tangy salsa verde.
- Rich Flavor: Tender shredded pork brings depth and heartiness to the bright sauce.
- Easy Prep: The dish comes together quickly once the pork is cooked; using an Instant Pot or slow cooker makes that step effortless.
- Versatile: Serve it as a main with tortillas or rice, or use it for tacos, burritos, nachos, or breakfast dishes.
- Diet-Friendly: This version is gluten-free and can be made Whole30-compatible with suitable broth.
Ingredients and Substitutions
- Shredded pork: Use cooked pulled pork (Instant Pot or slow cooker) — about 3–4 cups for this recipe.
- Jalapeños: Choose firm, ripe jalapeños. For more heat, substitute one or two with serrano peppers.
- Tomatillos: Pick firm, dark-green tomatillos with intact husks and no wrinkling.
- Tomatoes: Roma or similar firm tomatoes add sweetness and balance the tomatillo acidity.
- Broth: Use pork cooking liquid or chicken broth; for Whole30, use a compliant broth.
- Water: A small amount helps achieve the right consistency when blending.
- Garlic: A couple of cloves enhance the overall flavor.
- Ground cumin: A pinch adds smoky warmth without overpowering the sauce.
- Oil: A little oil is used to sauté the blended salsa and bring the flavors together.
- Salt and pepper: To taste.
See the recipe card for exact quantities.
How to Make Shredded Pork in Salsa Verde
1. Prepare the meat
- Cook and shred the pork ahead of time if possible. You’ll need about 3–4 cups of cooked pulled pork.
2. Cook the vegetables
- Bring a medium pot of water to a boil. Add the jalapeños and boil for 5 minutes, then add the tomatillos and tomatoes.
- Boil until tomatillos and tomatoes are fork tender but not falling apart, about 8 more minutes.
3. Blend
- Place the cooked jalapeños, tomatillos, and tomatoes (skins on) into a blender or food processor.
- Add broth, water, garlic, salt, cumin, and black pepper. Blend until smooth.
4. Simmer the sauce
- Heat 2 tablespoons of oil in a medium pot over medium heat, add the blended salsa, and bring to a simmer.
- Cook on medium-low until the top of the sauce develops a light brown foam.
- Stir in the shredded pork, mix well so the meat is fully coated, and simmer for another 5 minutes.
- Taste and adjust salt and pepper as needed, then serve.
How to Serve
This salsa verde with pulled pork is delicious spooned into warm corn or flour tortillas and topped with sour cream or queso fresco. Other serving ideas:
- With refried beans
- Alongside Arroz Rojo (Mexican red rice) or Mexican white rice with corn
- As a baked potato topping
- In tacos, burritos, or on nachos
- With garlic mashed potatoes
- For breakfast with fried or scrambled eggs or papas con huevo
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days, or freeze up to 4 months. To reheat, warm gently in a saucepan over medium heat until steaming, or microwave in a microwave-safe dish until heated through.
Tips and Variations
- Adjust consistency: If you want more sauce, double the salsa ingredients and keep the pork quantity the same.
- Adjust spice level: For milder heat, remove seeds and veins from jalapeños or use fewer peppers. For more heat, swap one or two jalapeños for serranos.
- Try different meats: This salsa works well with shredded beef or chicken if you prefer.
FAQ
Can I use pre-cooked or leftover pork for this recipe?
Yes. Use pre-cooked or leftover pork and adjust seasonings to complement any existing flavors on the meat.
Can I make this recipe ahead of time?
Yes. Prepare it in advance and refrigerate in an airtight container for up to 4 days.
What is the best type of pork for pulled pork?
Pork shoulder (pork butt) or country-style ribs are ideal because their fat content keeps the meat moist and tender during long, slow cooking.
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Recipe
Salsa Verde Pulled Pork
by Gemma Aguayo-Murphy
Equipment
- Blender or food processor
- Medium pot
Ingredients
- 3–4 cups cooked pulled pork (see notes)
- 4 jalapeños
- 6 tomatillos
- 5–6 small tomatoes
- 1/4 cup pork broth or chicken broth (use Whole30-compliant broth if needed)
- 1/2 cup water
- 2 small garlic cloves
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons oil
Instructions
- Fill a medium pot with water and bring to a boil. Add the jalapeños and boil for 5 minutes. Then add the tomatillos and tomatoes.
- Boil until the tomatillos and tomatoes are fork tender but not falling apart, about 8 minutes.
- Place the jalapeños, tomatoes, and tomatillos (skins on) into a blender or food processor.
- Add broth, water, garlic, salt, cumin, and black pepper.
- Blend until smooth.
- In a medium pot, heat 2 tablespoons oil. Add the blended salsa and bring to a simmer.
- Simmer on medium-low until the top of the sauce shows a light brown foam.
- Add the shredded pork, stir to combine, and simmer another 5 minutes.
- Taste and adjust salt and pepper. Serve warm.
Notes
- Use prepared shredded pork from an Instant Pot or slow cooker to save time.
- Cook the pork ahead — the night before or earlier the same day — for faster assembly.
- For milder heat, remove jalapeño seeds and veins or use fewer peppers. For more heat, substitute serrano peppers for one or two jalapeños.
Nutrition
Originally published March 19, 2021. Updated post and photos October 2023.