This Green Chile Pulled Pork was such a hit with my family the first time I made it, I made it again the very next week. I’ve made it a few times since and this is the first time I’ve managed to get a picture of it to share.
Roasted green chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together. We’ve eaten this pork in sandwiches, on salads and in burrito bowls, in tacos and taquitos and all by itself.
- 2 lb sirloin tip pork roast * frozen is fine
- 1 small onion sliced very thin
- 3/4 lb roasted green chile chopped small, about 1 cup's worth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried sage leaves or rubbed sage
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika regular or Hungarian paprika works as well
- Turn the crock-pot to HIGH and place the onions in the bottom. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile. Cover and cook on HIGH for 2-3 hours. (Increase this time to about 4 hours for a frozen pork roast.) Shred or pull apart gently, allowing the meat to absorb the juices in the crock-pot. Reduce the heat to LOW and cook an additional 30 minutes to an hour. Enjoy!
- * I've also used a 4 lb pork butt. Double all other ingredients and adjust cooking times to 6 hours on high, then 2-4 hours on low. (I haven't made this with a frozen 4 lb roast.)
- FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb. Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.