In this Salsa Verde Pulled Pork, tender, juicy shredded pork is combined with a bright, tangy salsa verde made from jalapeños, tomatoes, and tomatillos. This authentic Mexican-style dish is full of flavor, simple to prepare, and perfect as a main course for any occasion.
The Mexican shredded pork I grew up with is incredibly versatile. It works beautifully in many dishes—from classic Chile Colorado with pork to quick shredded pork and avocado burritos. In this version, tender shredded pork is folded into a fresh, tangy salsa verde for a flavorful, satisfying meal.
This recipe uses simple, fresh ingredients and comes together quickly if you already have cooked pork ready. Below you’ll find notes on ingredients, step-by-step instructions, serving ideas, storage tips, and variations to adapt the dish to your tastes.
Why You’ll Love This Recipe
- Fresh ingredients: Tomatillos, tomatoes, and jalapeños create a bright, tangy salsa verde.
- Bold flavor: The combination of tender shredded pork and salsa verde yields a rich, comforting dish.
- Easy to make: The sauce is quick to prepare, and the pork can be made ahead in an Instant Pot or slow cooker.
- Versatile: Serve it as a main, stuff it into tacos or burritos, or enjoy it with eggs for breakfast.
- Diet-friendly: Whole30 compatible and gluten-free when you choose compliant broth.
Ingredients and Substitutions
- Shredded pork: Use cooked pulled pork (Instant Pot or slow cooker) for best texture and flavor.
- Jalapeños: Pick firm, shiny peppers. Swap one or two for serranos for more heat.
- Tomatillos: Choose green, firm tomatillos with intact husks and smooth skins.
- Tomatoes: Roma or other firm tomatoes add balance and depth to the salsa verde.
- Broth: Use pork broth from cooking the meat or substitute chicken broth; choose Whole30-compliant broth if needed.
- Water: A splash of water helps the blender reach the right consistency.
- Garlic: Fresh garlic enhances the salsa’s flavor.
- Ground cumin: A small amount adds a warm, smoky note without overpowering the sauce.
- Oil: A couple tablespoons to sauté the blended salsa and round the flavors.
- Salt and pepper: To taste.
See recipe card below for exact quantities.
How to Make Shredded Pork in Salsa Verde
1. Prepare the meat
- Cook and shred the pork in advance if possible. You will need about 3–4 cups of cooked shredded pork for the recipe.
2. Cook the vegetables
- Bring a medium pot of water to a boil. Add the jalapeños and boil for about 5 minutes, then add the tomatillos and tomatoes.
- Cook until the tomatillos and tomatoes are fork-tender but not falling apart, roughly 8 more minutes.
3. Blend
- Transfer the cooked jalapeños, tomatillos, and tomatoes (skins on) to a blender or food processor.
- Add pork or chicken broth, water, garlic, salt, cumin, and black pepper. Blend until smooth.
4. Simmer the sauce
- Heat 2 tablespoons of oil in a medium pot or large saucepan over medium heat. Pour in the blended salsa verde and bring to a gentle simmer.
- Maintain medium-low heat until a light brown foam forms on the surface.
- Add the shredded pork, stir to incorporate, and simmer for another 5 minutes so the flavors meld.
- Taste and adjust salt and pepper as needed, then serve.
How to Serve
This salsa verde pulled pork is delicious simply served with warm corn or flour tortillas and a dollop of sour cream. Other serving ideas:
- With refried beans
- Alongside Arroz Rojo (Mexican red rice) or Mexican white rice with corn
- Topped on a baked potato
- 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 leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 4 months. Reheat gently in a small pot over medium heat until hot, or microwave in a microwave-safe dish until warmed through.
Tips and Variations
- Adjust consistency: If you want more sauce, double the salsa portion while keeping the pork amount the same.
- Adjust heat: For milder salsa, remove jalapeño seeds and veins or use fewer peppers. For more heat, substitute one or two jalapeños with serranos.
- Try different meats: Shredded beef or shredded chicken work well with the salsa verde if you prefer a different protein.
FAQ
Can I use pre-cooked or leftover pork for this recipe?
Yes. Pre-cooked or leftover pork works well—just taste and adjust the seasoning to complement the pork’s existing flavors.
Can I make this recipe ahead of time?
Yes. Make the dish ahead and refrigerate in an airtight container for up to 4 days. Reheat before serving.
What cut of pork is best for pulled pork?
Pork shoulder (pork butt) or country-style pork ribs are ideal because their fat content keeps the meat moist and tender while cooking in an Instant Pot or slow cooker.
If you make this recipe, please leave a comment and rating below. Enjoy!
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 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 tomatillos and tomatoes are fork-tender, about 8 more minutes.
- Place 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.
- Heat 2 tablespoons of oil in a medium pot. Add the blended salsa verde and bring to a simmer.
- Simmer on medium-low until a light brown foam appears on top of the sauce.
- Add shredded pork, stir to combine, and simmer for 5 more minutes so flavors meld.
- Taste and adjust salt and pepper if needed. Serve warm.
Notes
- Use a simple shredded pork recipe cooked in the Instant Pot or slow cooker for best results.
- To save time, cook the pork the night before or earlier in the day.
- For milder heat, remove jalapeño seeds and veins or use fewer jalapeños; for more heat, swap for serrano peppers.
Nutrition
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Originally published March 19, 2021. Updated post and photos October 2023.