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Green Chili Pork

Slow-cooker green chili pork. For best results, use a butt or shoulder. Pork loin is too lean.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Entree
Cuisine: Mexican
Servings: 8
Author: Cynthia


  • 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.