- 4-5lbs pork shoulder/pork butttrimmed of excess fat
- 3/4cup mild salsa verde
- 1/3cup lime juice
- 1/4cup honey
- 1tablespoon Vegetable oil
- 1tablespoon EACH chili powder, garlic powder, onion powder
- 2teaspoons salt
- 1tsp EACH dried oregano, smoked paprika, ground cumin
- 1/2-1teaspoon chipotle chile powder
Add the salsa verde, honey and lime juice to your slow cooker and whisk to combine.
Rinse pork and pat dry. Mix all of the rub ingredients together in a small bowl then evenly rub all over pork.
Heat 1 tablespoon vegetable oil over medium-high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to slow cooker then spoon some of the surrounding salsa verde sauce over the pork.
Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork (see notes for the JUCIEST pork).
Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20-30 minutes. Taste and add additional honey or lime juice to taste.
Serve warm as tacos, burritos, fajitas, etc. with hot sauce to taste.