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May 5, 202230 Comments 3
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An abundance of southwestern spices infuse this Green Chile Pulled Pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together.
Green Chile Pulled Pork
The 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.
We’ve eaten this pork in sandwiches, on salads, in burrito bowls, in tacos, in taquitos, and all by itself.
Green Chile Carnitas are the perfect combination of two of my favorite savory things. It’s tough to find a combo that beats pork and green chile in my mind.
I love the versatility of pulled pork and for that reason, I almost always cook more than we need for a meal. Luckily, this recipe multiplies beautifully.
I’ve also made this with a 4 lb pork butt. Double all other ingredients and adjust cooking times to 6 hours on high, then 2-4 hours on low.
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
How To Make Pulled Pork in the Crock-Pot
- Place the onions in the bottom of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile.
- Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours.
- Shred or pull apart gently, allowing the meat to absorb the juices in the crock-pot.
- Serve at this point or reduce the heat to WARM and hold it for up to 2 hours.
How To Freeze Pulled Pork
Let the meat cool completely and then transfer to a freezer-safe zipclose 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.
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Crock-Pot Green Chile Pulled Pork
3 from 2 votes
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.
PinPrintReview
Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
Servings: 6 servings
Ingredients
- 2 pounds sirloin tip pork roast or pork shoulder *
- 1 small onion sliced very thin
- 14 ounces chopped green chile chopped small, about 1 heaping cup
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano leaves
- ½ teaspoon dried sage leaves or rubbed sage
- ½ teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika regular or Hungarian paprika works as well
Instructions
Place the onions in the bottom of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile.
Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours. Shred or pull apart gently, allowing the meat to absorb the juices in the crock-pot.
Serve at this point or reduce the heat to WARM and hold it for up to 2 hours. Enjoy!
Notes
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.
* 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.
Nutrition
Calories: 196kcal · Carbohydrates: 6g · Protein: 35g · Fat: 3g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 94mg · Sodium: 653mg · Potassium: 642mg · Fiber: 2g · Sugar: 3g · Vitamin A: 155IU · Vitamin C: 8mg · Calcium: 15mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
{originally published 4/15/13 – recipe notes and photos updated 5/5/22}
Filed under: Freezer, Main Dishes, Meats, Mexican, Pork, Recipes, Slow Cooker
Tagged with: Green Chile
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Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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Reader Interactions
30 Comments Leave a comment or review
Gosh – this looks yummy. Tender and moist – just perfect! I love a versatile recipe – have a great week Mary.
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Pam says
This sounds amazing. Love green chiles with pork.
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Big Dude says
As always, "Green Chile" got my immediate attention. This looks and sounds delicious and the crock pot makes it so easy as well.
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I love that you used a sirloin tip pork roast. I like the pork butts but they are so much more fatty, this sound delicious and much leaner!
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Pam says
I love pulled pork and green chile so this recipe is screaming my name.
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Oh I can think of so many recipes for this pork, it looks amazing, Mary!
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Chris says
Mmmm perfect for pork tacos!
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Joy Bee says
Yummy. I love pulled pork and always appreciate new ideas for making it. Gotta try this.
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ValerieQ says
This would make great pork enchiladas!
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Jenn says
Ooooh.. YUM!! I'll be over in like 30 minutes 🙂
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Anonymous says
Please don't review a recipe until you try it!!
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Anonymous says
Have made this several times and it is absolutely delicious. Have a 4lb tip in the slow cooker right now. 3.5 hours on high, 2 hours low, break up roast, low one more hour.
LaurieIsabel says
Can anyone tell me what chile a "green chile" is? I don't have a lot of experience with these kinds of ingredients, there is not a lot of Mexican food in my area at all – I see green halapeno, poblano, anaheim, thai green chiles and probably others in the store, which would be the best ones for the recipe? Thanks if you can help!
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Mary says
Anaheim peppers are green chiles. You can also purchase chopped green chile in cans or frozen in most grocery stores.
terri rico says
Delicious!!
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Mary Younkin says
I’m thrilled that you like the stew, Terri!
CAROL says
Can I serve this on flour tortillas? Would love to do this for birthday dinner
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Mary Younkin says
Sounds delicious to me, Carol.
becky compton says
the roasted green chile…. sounds like not something from a can given the 3/4 lb amount.
are you talking fresh green chile from produce, then roast them in the oven?
or just the canned chopped green chilisReply
Mary Younkin says
Both versions work nicely. That’s the reason I include the information that it’s about 1 cup’s worth. I’ve made this with freshly roasted chile, chile from the freezer, canned, and jarred green chile.
Val says
This recipe sounds so good ,could I use green salsa
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Mary Younkin says
Val – Green salsa will work just fine.
Stuart says
Anaheim, also New Mexico Green Chile, xxxHot, xxHot, xHot, Hot, Med, Mild, some are called Big Jims, Miss June, Dynamite, Hatch, and many other names but get them from a Dealer in New Mexico.
Stuart says
No to much red wine vinager, use only roasted green chile for the best results.
Hannell says
I just pour a large can of enchilada sauce over the pork roàst and set it on night for 21/2 hrs then lower it until we want to eat, w which is usually 3 hours more. The last hour and a half I add A cup of uncooked r ice to slurp up the juice. Great for pulled pork, burritos or just on the plate. It is often my go to.
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Mary Younkin says
Sounds great, Hannell.
Ashlee says
Would this work with a pork tenderloin?
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Mary Younkin says
Hi, Ashlee. That should work. The result may not be as flavorful as a pork shoulder, since the tenderloin isn’t as fatty, but it will probably be delicious either way. Happy cooking!
Joe says
I followed the recipe as written. The sage and oregano were overwhelming and the end product was not good. The ingredients other than green chilies absolutely dominated, and the chilies almost disappeared. If you make this, leave out everything except the chilies, onion, salt, and pepper (and the pork, of course). I would start with that adjustment and go from there.
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Mary Younkin says
Sorry to hear that you weren’t a fan. I can’t even fathom how the chile “disappeared” into the dish, Joe. Did you use the full amount of roasted and chopped chile – as linked to in the recipe card? You can certainly increase it, but for my green chile loving family, it’s plenty of flavor. And the seasonings are barely a hint when I make it. And you only added 1 teaspoon of oregano and 1/2 a teaspoon of sage? and those flavors were dominant over everything else? That’s pretty unusual.
