Green Chile Pork is a slow cooker recipe that’s perfect any time of year! Pork shoulder or butt is seasoned with green chiles and spicy seasonings and cooked low and slow, until it’s fork tender. It’s also gluten free and low-carb.
Note to self: When preparing a plate of food to photograph, never leave it unattended. Especially if you have a dog!
After spending 15 minutes carefully putting a plate together, I left for a brief moment to get the camera. I’m sure that you can guess the rest. Annabelle helped herself to a Green Chile Pork taco! Lesson learned. (This post was originally published on June 24th, 2011. I recently updated the photos.)
This Green Chile Pork is super easy to make! I throw everything in the slow cooker, so when I get back from work, there is moist, fall-off-the-bone, shredded pork ready to eat in either tacos or on top of a salad for a low carb and grain free alternative.
This recipe makes a lot, so it’s great for a crowd. I often make it in the summer as part of a taco bar. The best way to serve this is Mexican Style, with corn tortillas, fresh Salsa, Guacamole, and chopped onions. Cilantro Rice is a great side dish to serve with it, too.
I use the Crock Pot just as much in the summer as I do in the winter. Sometimes I don’t feel like heating up the kitchen, and sometimes we’re out playing and I don’t feel like rushing home early to cook. It’s a fairly flexible recipe, so feel free to play around with the spices. My oldest daughter is not crazy about cumin, so when she’s home, I tend to use less. My husband likes it spicy, so sometimes I’ll add more chile powder. 2 cloves of garlic or 4? It doesn’t really matter. The size of the shoulder or butt can be anywhere from 2 1/2 pounds to as big as 4 pounds, because the cooking liquid is discarded and just used to cook and flavor the meat.
Whenever you decide to make it, I hope you love this green chile pork recipe.
- 1 pork butt or shoulder, between 2 1/2 to as much as 4 pounds
- 1 28 oz can of green enchilada sauce, or green chile salsa
- 1 large onion chopped
- 2-3 cloves of garlic crushed
- 1 Tablespoon cumin or less, if you're not a fan
- 1 Tablespoon chile powder, or more if you like it spicier
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
Put pork butt or shoulder into the slow-cooker. Add green enchilada sauce, onion, garlic, cumin and chile powder, salt and pepper. Cover and set on low for 8 hours.
Remove pork to a cutting board or bowl, discard green sauce. When pork is cool enough to handle, shred with two forks.
- Season with salt and pepper if needed.
Serve with warm tortillas, sliced green onions, fresh salsa, cilantro and hot sauce or on a salad.