This recipe for Green Chile Pulled Pork prepared in a Slow Cooker is loaded with the seasonings of the Southwest! Rubbed with spices and seared before going into the Crock-Pot, it simmers with onions, green chiles and salsa verde (green tomatillo salsa) for a moist, tender, flavorful and simple dish!
Colleen at Faith Hope Love and Luck did this beef roast for the Food Bloggers for Texas event supporting Texas in the aftermath of Hurricane Harvey. It sounded great, so I tried it (with some modifications). It was really delicious, but I thought it would be super with a pork roast!
It was! Both with beef and pork roasts, this is a really fantastic and easy version of pulled meat that is perfect for weeknight meals. Just season and sear the meat before putting it into a Crock-Pot to cook all day.
As I said, I made some modifications to Colleen’s recipe. Hers called for brown sugar. I’ve told you all that Mr. Saucy is trying to change his eating habits and is walking every day to lose some weight and get fit. He’s eating a low-carb diet and I’m helping him with his goals. I didn’t think this recipe needed to be sweet, so I eliminated the brown sugar.
Then, I added cumin, coriander and chili-lime seasoning to the paprika, chili powder, garlic powder, cayenne rub that goes on the roast before searing. For the cooking liquid, I used Salsa Verde instead of green chile enchilada sauce then added more green chiles because I wanted a lot of chunks of the chiles along with the sliced onions. The final change was a bit of chicken stock for more cooking liquid.
I cannot begin to say enough good things about the flavor, or how moist and tender it is! It was just delicious and I hope you’ll try it!
p.s.: Go visit Colleen’s site! She’s an amazing cook and a great photographer!
- 3-4 pound pork roast (or beef roast)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili-lime seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons olive oil
- 2 large onions, quartered, sliced thin
- 1 - 12 ounce jar Salsa Verde (green tomatillo salsa), divided
- 2 - 4.5 ounce cans diced green chiles
- 2 cups chicken stock
- In a small bowl, add the cumin, coriander, chili-lime seasoning, chili powder, garlic powder, paprika, salt, pepper and cayenne and stir to combine.
- Sprinkle the seasoning mixture on all sides of the pork roast and press it into the meat.
- In a large skillet, over medium-high heat, add the olive oil to heat.
- Place the seasoned roast into the hot oil and sear on all sides until brown (about 2 minutes per side).
- Meanwhile, prepare the crock-pot by adding the onion slices, half of the salsa verde, one can of the green chiles and the chicken stock.
- Place the browned roast on top of the onion mixture in the crock-pot.
- Pour the remaining half jar of salsa verde over the top of the roast, then add the remaining can of green chiles.
- Place the lid on the crock-pot and cook on high heat for 6 hours, or low heat for at least 8 hours, until the meat is tender.
- Remove the roast from the crock-pot to a cutting board. Remove any fat, and using two forks, shred the meat, placing it on a platter.
- Using a slotted spoon, scoop the onions and green chiles from the cooking liquid and add to the shredded meat.
- Serve hot.