Cover and cook for 8 hours on Low or 4 hours on High
Shred the pork (either in the slow cooker or on a cutting board) and stir back into the sauce in the slow cooker.
Serve in tacos, with cornbread, with tortilla chips, in a bun, whatever works!
*Recipe was tested using boneless pork chops but pork tenderloin would also work well. This is best with a non-fatty cut of pork, so it doesn't turn out too greasy.*This keeps for up to 5 days covered in the refrigerator or for 1 month in the freezer.
Recipe from Living Well Kitchen https://blog.memeinge.com/slow-cooker-salsa-verde-pork/