WE EAT | Crock Pot Pork Verde + Roasted Sweet Potato Tacos

This meal made me proud.  Proud that I am finally getting back into the kitchen on a regular basis..but I might be a little embarrassed to admit how easy it was to throw together.  Dinner is dinner, yes?  The oohs and ahhs at the dinner table would have had you thinking that I put in the hard work to make this meal as delicious as it came to be.. but oh.no.  My secret ingredient: store bought salsa.
Yes friends. My secret to cooking the meal that earned household praise from husband and toddlers alike is a jar of green salsa.  I had you all fooled by the fancy name Pork Verde, didn’t I?  It sounds time consuming with a bajillion ingredients, but honestly, it’s so simple and the results are so fantastic. Ready for the step by step?
Dump, stir, start.
I had seen a recipe via Pinterest for a pork + butternut squash taco..but it felt like a crime to use butternut squash in August so I modified this idea to use sweet potato instead.  Plus.. my grocery wanted a small fortune for the single mediocre looking b’nut squash they had.
 I cannot express how grateful I am for recipes like these in times like this.  I served this with my favorite recipe for pico de gallo and a sprinkle of mozzarella cheese — although feta or queso fresco would be equally delicious.  
3.5 pounds pork tenderloin
1 (24oz) bottle salsa verde (I used Herdez brand)
3 cups peeled + cubed sweet potatoes
3 tablespoons olive oil
1 tablespoon smoked paprika
 2 teaspoons garlic salt
pico de gallo (store bought or homemade) 
shredded mozzarella cheese
lime juice
taco size tortillas (we use the corn/wheat blend by Mission brand)
for the pork: arrange your pork tenderloin in the bottom of your slow cooker.  Pour the salsa verde evenly over pork.  Cook on LOW for 8 hours.  Remove pork from the slow cooker and shred with two forks OR rough chop.
for the potatoes: preheat oven to 400 degrees.  Arrange the cubed sweet potatoes on a large foil lined rimmed baking sheet.  Drizzle with olive oil and season with paprika and garlic salt.  Bake for 30 minutes, or until tender.
Assemble the tacos over corn or flour tortillas; pork and potatoes + topping with desired cheese, pico, and lime juice to taste!
Completely ridiculous.  
Ridiculous in flavor + ridiculous is how easy this was to throw together.
..and look how pretty!
This pork recipe can be transformed into a million different ways.  We like the heat in this house, so I went with a salsa that had some kick to it, but feel free to adjust to your liking.  You could serve as I have described, but also over rice/quinoa/farro with sour cream and guacamole.  With only 5 minutes of prep time, this is going into our regular rotation — so perfect for a weeknight but fancy enough for a weekend to entertain with.  Not to mention the leftovers.  Even better the next day.
You hungry, yet?  I think I will have that leftover pork for breakfast.. pork verde egg tacos, anyone?
Happy Friday!


August 21, 2015

  1. Kelly says:

    This looks amazing!!! Can't wait to try it!

  2. Pinned and on the list for dinner next week! YUM!

  3. Kristina says:

    I'm. Drooling. Looks so yummy! This is my next crock pot dish. ??

  4. Leah Hazley says:

    These look amazing!!!!

  5. Golden Hill says:

    This looks sooo good!! Yep…drooling…early in the morning. Thanks for another new amazing recipe. YUM!!!!

  6. Sarah Walker says:

    Hi Amber,

    I have these cooking right now! After I shred the pork, do I place it back in the verde sauce? Thanks in advance 🙂

  7. amber says:

    Sarah! I tried to comment earlier and realized it never went though! I didn't add back to pot- I instead put the pork in a mixing bowl and added a bit of the sauce to the meat. It was so yummy! I hope it turned out just as delicious for you!

  8. Love, Love, LOVED these Amber. The flavors blended perfectly and my hubby (who is just starting to like sweet potatoes) went back for seconds. Thanks for sharing! I never would have thought to make this one my own. So Yum!