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This slow cooker salsa pork is one of those recipes that has been in my family for years. My mom got it from a friend, passed it along to me, and it has been on our dinner rotation ever since. You only need three ingredients: a pork shoulder, brown sugar, and a jar of salsa. The slow cooker does the rest.
After a long, slow cook, the pork is so tender it falls apart with a fork. The brown sugar and salsa cook down into a sweet and savory sauce that soaks into every bite of the shredded meat.
We love it over rice for dinner, and the next day I turn the leftovers into pork tacos. One easy recipe, two family meals.
Why This Recipe Works
- Only 3 ingredients. Pork, brown sugar, and salsa. No chopping, no browning, no measuring a long list of spices.
- About 5 minutes of prep. Rub, pour, cover, and walk away.
- Built-in seasoning. Jarred salsa already has the onion, garlic, tomato, and peppers in it, so it seasons the pork for you.
Ingredient Notes and Substitutions
- Boneless pork shoulder (pork butt): A 3 to 4 pound roast is the best cut here. It has just the right amount of fat to turn tender and shreddable. Skip pork loin or tenderloin, since those cuts are too lean and tend to dry out over a long cook.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar gives the sauce a deeper, more molasses-like flavor.
- Salsa: One 16 oz jar is all you need. Use whatever heat level your family likes: mild for kids, medium or hot if you want more kick. Chunky or restaurant-style salsa both work, and so does a jar of salsa verde for a tangier twist.
How to Make Slow Cooker Salsa Pork
1. Add the pork. Place the boneless pork shoulder in the slow cooker.
2. Rub with brown sugar. Rub the brown sugar all over the outside of the pork. Any extra that falls to the bottom of the slow cooker is fine; it melts right into the sauce.
3. Pour in the salsa. Pour the full jar of salsa over the top of the pork.
4. Cook low and slow. Cover and cook on LOW for 8 to 10 hours, until the pork falls apart easily when pressed with a fork.
Can I cook it on HIGH?
Yes, if you’re short on time. Cook it on HIGH for about 5 to 6 hours. The pork will be cooked through, but it won’t get quite as fall-apart tender as it does on LOW, so it may not shred easily with forks. If it resists, slice it instead and spoon the sauce over the top. For the most tender shredded pork, LOW is still the way to go.
5. Shred and stir. Remove the pork to a cutting board or large bowl and shred it with two forks.
Return the shredded pork to the slow cooker and stir it into the juices so every piece gets coated.
6. Serve. Spoon it over rice or use it in tacos, sliders, or burrito bowls.
Recipe Tips
- Keep the lid on. Every peek lets heat escape and can add time to the cook.
- Check for tenderness, not just time. If the pork doesn’t shred easily at 8 hours, give it another hour or two.
- Pull out any fat pieces as you shred. They separate easily once the pork is cooked.
- Let it soak. After shredding, let the pork sit in the juices on the WARM setting for 10 to 15 minutes to absorb more flavor.
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Slow Cooker Salsa Pork (Just 3 Ingredients)
Ingredients
- 16 oz salsa, (1 jar)
- 1 cup brown sugar
- 3-4 pounds boneless pork shoulder (pork butt)
Instructions
- Place the pork shoulder in the slow cooker.
- Rub the brown sugar all over the pork, then pour the salsa over the top.
- Cover and cook on LOW for 8 to 10 hours, until the pork is tender and falls apart easily.
- Remove the pork and shred with two forks. Return it to the slow cooker and stir into the juices.
- Serve over rice or in tortillas.
Notes
- Pork shoulder is the best cut here. Lean cuts like loin or tenderloin will dry out.
- Pick your salsa heat level based on your family. Mild keeps it sweet and kid-friendly.
- Bone-in pork works but will need more time. Cook until it shreds easily.
- Don’t drain the juices. Shredding the pork back into them keeps it moist and flavorful.
- Leftovers keep for 4 days in the fridge or 3 months in the freezer. Store with some of the juices.
Nutrition
So good!!! I cooked mine in a roaster for about 16 hours and it was super tender! I basted it about every hour. I believe mine took longer because it was untrimmed and had the bone in. The flavor is just right with a balance or sweet and savory.