Green Chile Pulled Pork

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Green Chile Pulled Pork Recipe: A Tender, Flavor-Packed Slow Cooker Classic

Introduction

If you’re craving a dish that effortlessly combines rich flavors, tender meat, and a touch of Southwestern heat, look no further than this Green Chile Pulled Pork recipe. Slow-cooked to perfection, the pork absorbs the vibrant spices and smoky green chiles, resulting in juicy, melt-in-your-mouth meat that’s incredibly versatile. Whether you’re serving it in tacos, burritos, or over a simple bed of rice, this recipe offers the perfect balance of spice and savory goodness. Ideal for busy weeknights or casual gatherings, it’s a comforting crowd-pleaser that brings the bold flavors of New Mexico right to your table.

Why You’ll Love This Recipe

  • Easy slow cooker meal — Just prep, set, and forget!
  • Bold and balanced flavor from a blend of aromatic spices and green chile.
  • Versatile dish — perfect for tacos, burritos, sandwiches, or rice bowls.
  • Tender, juicy pork that shreds effortlessly for maximum mouthwatering texture.
  • Adjustable heat level — customize with more or less cayenne pepper.

Ingredients

  • 2 pounds sirloin tip pork roast or pork shoulder*
  • 1 small onion, sliced very thin
  • 14 ounces chopped green chile (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 pepper (adjust to taste)
  • ½ teaspoon smoked paprika (or regular/Hungarian paprika)

*Note: Pork shoulder is fattier and will be more tender and flavorful, but sirloin tip roast is leaner and works well if you prefer less fat.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by arranging the thinly sliced onions in the base of your slow cooker. This layer acts as a flavorful bed for the pork and helps prevent it from sticking. Next, place the pork roast on top of the onions. Generously season the pork with kosher salt, freshly ground black pepper, dried oregano, dried sage, cumin, cayenne pepper, and smoked paprika. Spread the chopped green chile evenly over the seasoned pork, letting those spicy, smoky flavors soak into the meat.

Step 2: Slow Cook the Pork

Cover the slow cooker with its lid. Set it to cook on LOW for 6-8 hours, or HIGH for 2-3 hours if you’re short on time. The pork will slowly cook, becoming incredibly tender and infused with the rich spices and green chile. Avoid lifting the lid too often to keep the heat steady.

Step 3: Shred and Serve

Once the pork is fork-tender and easy to pull apart, use two forks to shred the meat right in the slow cooker. Stir well to combine the shredded pork with the flavorful juices and green chile. Serve immediately in tacos, burritos, or over rice. If you’re not ready to eat right away, switch the slow cooker to the WARM setting to keep the pork juicy and hot for up to 2 hours.

Expert Tips & Variations

  • Use pork shoulder for more marbling and juicy results. Sirloin tip is leaner but still delicious.
  • Adjust the heat by adding more cayenne pepper or leaving out the seeds of the green chile.
  • Add a splash of lime juice when serving to brighten the flavors.
  • Top with fresh cilantro, diced onions, or avocado for extra texture and freshness.
  • Try different cooking methods: This recipe can also be made in a Dutch oven on the stove (simmer low for 2.5–3 hours) or in the oven at 300°F covered for about 3 hours.

Important Notes

  • Thinly slicing the onions helps them cook evenly and adds sweetness to balance the spice.
  • Don’t rush the slow cooking process — low and slow yields the best tenderness and flavor infusion.
  • Be careful not to over-shred the pork or it can become mushy; gentle shredding keeps it juicy.
  • If your green chile is very spicy, reduce cayenne pepper to avoid overpowering heat.

Nutritional Information (Approximate per serving, based on 6 servings)

  • Calories: 280
  • Protein: 35g
  • Fat: 12g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sodium: 500mg

*Note: Nutritional values can vary based on pork cut and brand of canned green chile.

Frequently Asked Questions (FAQ)

Can I use fresh green chiles instead of canned?

Absolutely! Roast and chop fresh green chiles like Hatch or Anaheim peppers. Adjust cooking times slightly if they are very fresh and watery.

How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth or water if needed.

Can I freeze the pulled pork?

Yes! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with Green Chile Pulled Pork?

Serve with warm tortillas, over rice, in burrito bowls, or alongside beans and a fresh salad.

How spicy is this recipe?

This recipe has a mild to moderate heat level. You can easily adjust the cayenne and use mild or hot green chile depending on your preference.

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