Always A Good Time To Use The Slow Cooker, Right? How About For Pork Chili Verde?

While we may still be enjoying the sunshine and slowly if not already prepping for back to school time–it’s never too early to start testing out slow cooker recipes, right? One of the main reasons that I love our slow cooker is that it takes away hours of staying in the kitchen or having our oven on. The slow cooker gives off a lot less heat, which is why we manage to not melt while using it during the warmer seasons.

There are plenty of great recipes that can be made using a slow cooker. Today I wanted to test a recipe for pork in a slow cooker, which is how I found one for Slow Cooker Pork Loin Chili Verde.

This recipe is courtesy of Diethood and the recipe can be found right -> here!

Chili Verde Deliciousness

One of my favorite parts of using a slow cooker is that oftentimes all you must do is put in the ingredients in the pot and you’re set. Sometimes the most stovetop cooking you’ll have to do would be just to brown the protein. It’s truly such a low hassle time in the kitchen, which I feel all of us will be wanting more of. Worry not, I am doing my homework for you all by picking out only THE best and tested recipes I find online by these wonderful food bloggers. And if the recipes aren’t delicious, then I will help you adjust them so they are.

To start off–this recipe isn’t overwhelmingly spicy. It works very well with pork and rice, so there was no excessive sweating at our table the night I made this. Salsa verde just happens to be my favorite, so I could already picture the flavor. It does have its spice, but it’s the kind that actually tastes good. In order for there to be more spice, one would add the optional topping of jalapenos. We do like our food a little spicier, so that is how I ended up serving it. Plus, that nice pop of green always looks so good.

As mentioned before, this type of recipe comes together very quickly, even when having to brown the pork and veggies. Once that is ready, you just throw in the green chilies, the enchilada sauce, and the salsa verde–simple enough, right?

Timing, however, is something that I will be discussing momentarily.

Pork Loin Chili Verde Cooked at 6 Hours? No Thanks.

One reason to love the slow cooker is you don’t have to think much about it. Set it at low for 8 hours while you’re at work and you can come home to a delicious meal. Well, that does not work with all recipes and all proteins. This recipe called for pork loin, which is not a very fatty piece of meat. Even when cooking this at a low temperature, you need to keep an eye on it.

I was very lucky to be home when this was cooking because I could check in on it every few hours. The recipe indicates to cook it on low for 6 hours but start checking on the meat at the 4-hour mark. Well, I started checking in on the dish at 3.5 hours because something told me I should. Good thing I did because the pork chunks were not far off from 145 F, which is how I like my pork cooked.

A few more degrees higher = chewier pieces of meat. Some people like that, but not us. Trust me, you will want to be home for this one, and definitely don’t let it cook for 6 hours. If you catch this right at 145 F, you will have an absolutely delicious dinner. And in our case–an even tastier lunch the next day!

Yes, confirming that the pork remained tender even on day two!

Grey’s Grade: 4.5/5

This recipe for slow cooker pork loin chili verde is a good one, however, I did have to dock a little bit for the timing. Yes, the author mentioned to start checking on the pork at the 4-hour mark, but I don’t think that’s enough. I don’t believe there should be any mention of this cooking for 6 hours…anywhere.

Aside from that, this is a great recipe to try. It’s flavorful and so easy to throw together. It’s definitely one that should and will likely be repeated in this house, especially once it starts getting a little cooler outside.

To sum things up–don’t cook this for 6 hours and you’ll be left with a flavorful heat with tender pork!

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