Salsa Verde Pork

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 6–6½ hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
1½ lb. boneless pork loin
1 large sweet onion, halved and sliced
2 large tomatoes, chopped
1 16-oz. jar salsa verde (green salsa) *choose a gluten-free brand to keep this recipe gluten-free
½ cup dry white wine
4 cloves garlic, minced
1 tsp. cumin
½ tsp. chili powder
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat loin well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    Makes 6 servings
    Cooking Time: 6–6½ hours Ideal slow-cooker size: 4-qt.
    Serving Suggestion: Serve over cooked brown rice or quinoa.


  1. Thaw bag completely for 24–48 hours or more.
  2. Place contents of the freezer bag into the crock.
  3. Cover and cook on Low for 6–6½ hours.
  4. Break apart the pork with 2 forks and mix with contents of crock.

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