Pork Chile Verde
Cook once and serve multiple ways? Yes, please! We like to get a LARGE roast and turn our leftovers into MAKEOVERS by serving the same main dish a variety of...
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A succulent, savory Mexican dish!
- 3-4 Pounds Pork shoulder or butt roast
- 1 Cup Onion, sliced
- 2 Cups Salsa verde
- 1 Cup Refried beans (optional)
- 1 Cup Black beans (optional)
- 1 Cup Cheese
- 8 Ounces Sour cream
Place everything except cheese, sour cream, and beans in the slow cooker and cook it on high for about 6 hours.
Shred the pork when itâ€™s done and serve in or on top of flour tortillas with cheese, sour cream, refried or black beans.
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