We’re in Deep! and 2-Ingredient Crock Pot Pork Verde
Friends, this 2-Ingredient Crock Pot Pork Verde recipe is so easy, you can even start off with a frozen pork loin – delicious!
When it comes to entertaining, we’re in deep.
When I think of my friends, the ones I want to cultivate deeper friendships with, the ones I find value in and want to get to know more, I can’t even imagine not having a meal with them.
You sit, relax, engage, pour your heart out, become authentic and vulnerable, and usually it’s mutually pleasurable. You learn pretty quickly from the times that it’s not. And quite seriously, you don’t have to invite those people over again. But for the ones you enjoy, it’s good.
The love language of food has a way of bringing down walls, because you’re less guarded and more trusting when sharing a meal.
It’s innately a trusting act.
It truly shows love.
We’re in deep. Hospitality is important to us and defines us. Because we need it more than we know!
Are you interested in cultivating new and fresh and deeper friendships? What stops you?
Last week I made a simple 2-Ingredient Crock Pot Pork Verde recipe.
Here’s what I LOVE about this recipe. In the morning, you decide you want to host that night, take a 1-pound pork roast or tenderloin from the freezer, place it in the crock pot … and the rest is easy.
Four hours later.
Delicious pork that you can serve many ways. Here are only a few ideas: Tacos, enchiladas, on rice, on zucchini noodles, in soup, in a wrap, by itself with a delicious green salad.
Seriously, you can’t get any easier than 2 ingredients. No excuses now for hosting a small party! LOL
From a level of 1-10, 1 being shallow waters, 10 being deep ends … where do you stand with hosting a dinner?
2-Ingredient Crock Pot Pork Verde
- 1 pound pork tenderloin frozen or fresh
- 24 ounce jar Verde Salsa
- Salt and pepper
- With cooking spray, spray the inside dish of a slow cooker and turn on HI.
- Place the frozen pork tenderloin (or roast) inside; heavily salt and pepper.
- Pour the salsa on top and cover with a lid.
- Cook on HI for 4 hours. Place the meat into a large bowl or a plate; shred with 2 forks.
- Pour 1 cup of remaining salsa over the mix and mix well (for a dryer meat), or add as much sauce as you like. If making soup, use all of the remaining sauce.
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