Slow Cooker Salsa Verde Pork Tenderloin Taco Bowls + Tender Collards
A hands-off, deeply flavored taco-night upgrade: juicy pork tenderloin turns shreddable in a tomatillo-like green salsa braise, then gets piled into bowls with tender collards. Bright, tangy, and totally different from carnitas—without any stovetop fuss.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (was $8.29)
- Organic Collard Greens 8 oz (about half the bag), stems trimmed and sliced $2.99
- Organic Green Cabbage 2 cups shredded (for quick topping) — optional $2.49
- Organic Garlic Bulbs 2 cloves, minced $2.79
- Organic Ginger Root 1 tsp grated (optional but great with green salsa) $5.99/lb
- Sweet onion (from bag) 1/2 large onion, thin-sliced $5.49
- Green salsa (salsa verde) 1 cup
- Chicken stock or water 1/2 cup
- Ground cumin 1 tsp
- Dried oregano 1 tsp
- Salt & black pepper to taste
- Corn tortillas or rice for serving (4–6 tortillas OR 1 cup cooked rice)
- Optional toppings: avocado, lime, cilantro, Greek yogurt/sour cream as desired
Instructions
- Prep: Thin-slice onion. Mince garlic. Slice collards into ribbons (remove thick stems).
- Load the slow cooker: Add pork tenderloin, onion, garlic, ginger (if using), cumin, oregano, salsa verde, and stock/water. Season with a small pinch of salt and pepper.
- Cook: Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until pork is very tender and shreds easily.
- Shred: Transfer pork to a bowl and shred with two forks. Return to slow cooker to soak up sauce.
- Add greens: Stir collards into the slow cooker, cover, and cook on HIGH about 15–25 minutes (or LOW 30–40) until tender but still pleasantly green.
- Serve: Spoon pork and collards into tortillas or over rice. Optional: top with quick shredded cabbage for crunch, plus avocado and lime.
Health notes: ~550–750 calories per serving (depends on tortillas/avocado). High protein; good micronutrients from collards; moderate sodium depending on salsa—choose a lower-salt jar if available.
Drink pairing: Beer: a West Coast IPA works great. Wine: WA Riesling (slightly off-dry), like Chateau Ste. Michelle Columbia Valley Riesling.