Green Chile Pulled Pork
Green Chile Pulled Pork is a flavorful and tender dish that combines the rich, smoky essence of slow-cooked pork with the vibrant kick of green chile. Perfect for a cozy meal, this dish can be served in various ways, from tacos to sandwiches, or even on its own.
With a blend of spices that enhances the pork’s natural flavor, it’s an easy yet satisfying recipe that’s sure to become a favorite.
Green Chile Pulled Pork
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
Step 1:
Arrange the onions in the base of the slow cooker.
Place the pork roast on top of the onions, then sprinkle with all the seasonings.
Layer the green chile over the top.
Step 2:
Cover and simmer on LOW for 6-8 hours or on HIGH for 2-3 hours.
Carefully shred or pull apart the pork, letting the meat soak up the juices in the slow cooker.
Step 3:
Serve immediately, or switch the setting to WARM and keep it for up to 2 hours.
Enjoy!
Notes:
Versatility: This pulled pork is incredibly versatile and can be used in tacos, burritos, sandwiches, or served over rice for a hearty meal.
Spice Level: Adjust the cayenne pepper and smoked paprika to control the spice level. If you prefer milder heat, you can reduce the cayenne or use milder green chiles.
Cooking Time: The slow-cooking method allows the pork to become tender and absorb all the flavors. If you’re short on time, the HIGH setting will speed up the process, but the LOW setting provides the best texture and flavor.
Make-Ahead: This dish can be made ahead of time and reheated. The flavors often intensify after sitting, making leftovers even more delicious.
Freezing: Green Chile Pulled Pork freezes well. Store leftovers in an airtight container, and when ready to use, thaw in the refrigerator and reheat gently on the stovetop or in the microwave.
Serving Suggestions: Serve with warm tortillas, over a bed of rice, or with a side of coleslaw for a complete meal. A squeeze of lime juice and a sprinkle of fresh cilantro add a nice finishing touch.
Onion Variety: For a slightly sweeter flavor, you can use a Vidalia onion instead of a regular yellow onion.
Broth Addition: If you find the pork drying out during cooking, add a small amount of chicken broth to maintain moisture.
Fat Content: Using pork shoulder will yield a juicier result due to its higher fat content, but sirloin tip is a leaner option if you prefer.
Leftover Ideas: Use leftovers in breakfast burritos, quesadillas, or even mixed into a salad for a unique twist.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 250 kcal | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Carbohydrates: 5g | Fiber: 2g | Sugars: 2g | Sodium: 500mg | Cholesterol: 70mg
Frequently Asked Questions:
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder, pork butt, or even a leaner cut like pork loin.
Keep in mind that fattier cuts like shoulder or butt will result in a more tender and flavorful dish.
Can I make this recipe spicier?
Absolutely! You can increase the amount of cayenne pepper or add diced jalapeños or other hot chiles to the dish to amp up the heat.
How do I store leftovers?
Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze it for up to 3 months.
Can I use fresh green chiles instead of canned or jarred?
Yes, fresh green chiles can be used.
Roast, peel, and chop them before adding them to the crock-pot.
What can I serve with Green Chile Pulled Pork?
This dish pairs well with tortillas, rice, beans, or as a filling for tacos, burritos, or sandwiches.
You can also serve it with a side of coleslaw or roasted vegetables.
Can I make this recipe in the oven instead of a crock-pot?
Yes, you can cook the pork in a covered Dutch oven at 300°F (150°C) for 3-4 hours or until the pork is tender and easy to shred.
How can I make this recipe healthier?
To make the dish leaner, use pork loin or sirloin tip instead of pork shoulder.
You can also reduce the amount of salt or omit the cayenne for a lower-sodium or milder version.
Can I prepare this recipe ahead of time?
Yes, you can prepare the pulled pork up to 1-2 days in advance.
Reheat it in the crock-pot on the “WARM” setting or in a pot on the stove over low heat.
What should I do if the pork is too dry?
If the pork turns out too dry, try adding some additional chicken broth or reserved cooking juices back into the shredded meat to moisten it.
Can I add other vegetables to this dish?
Yes, feel free to add diced bell peppers, tomatoes, or even carrots to the crock-pot for added flavor and nutrition.
Just be mindful that additional vegetables may alter the cooking time slightly.