The flavor was really good, but of course, this will only be as good as the salsa verde you use and the cut of pork. I used Salpica brand Cilantro Green Olive Salsa with Charred Tomatillos which had medium heat. Against my better judgement, I followed the recipe and used pork loin. For roasts that need to be pulled, you should really use a fattier cut such as pork butt, shoulder or ribeye. Pork loin will not pull well because it lacks fat and, more importantly, collagen, so you end up with dry meat. I made the recipe exactly as written and it smelled delicious while cooking. I will definitely make this again, although next time I'll use a different roast. Super easy recipe for a busy week day.
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The flavor was really good, but of course, this will only be as good as the salsa verde you...