Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

andympls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.

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  • Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.

  • Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

169 calories; 8.4 g total fat; 56 mg cholesterol; 234 mg sodium. 5.4 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (209)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2010
Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day. Read More
(118)

Most helpful critical review

Rating: 3 stars
01/10/2011
It's ok my kids will eat it which is good. Read More
(8)
295 Ratings
  • 5 star values: 217
  • 4 star values: 55
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
08/10/2010
Wow this recipe was fantastic!! My husband is hispanic and he said this was the best 'chile verde' he has tasted in years. I took some to work and my co-workers raved about it also. I tweaked it a little. I used pork loin instead of shoulder and I used two 24 oz. jars of La Victoria green chunky salsa (medium). Very delicious. Even better the next day. Read More
(118)
Rating: 5 stars
10/05/2010
I made this for dinner tonight and we LOVED it! I did make a few changes but only one to the ingredients - I used a jalapeno pepper in place of the serrano because serranos are too hot for our family. I mixed all the ingredients together rather than layering them in the crock pot because I wanted all the flavors to mingle around the meat. I also used 3 lbs of pork chops because I couldn't find a 3 lb roast. The chops worked great and the flavor was wonderful. To serve the meat I made baked chimichangas. I shredded the meat and mixed it with the solids from the salsa and onions and about 1/2 cup liquid. I then placed about 1/4 c Monterey Jack cheese on a tortilla and then covered it with about 3/4 c meat and rolled them up. I placed them seam side down in a 9x13 baking pan brushed the top with some butter and baked them in a 425 oven until the tops were tanned. This meat was perfect for chimichangas and I will definately make this recipe many times! Thank you for sharing! Read More
(115)
Rating: 5 stars
07/13/2010
This is SO good. We ate it with tortillas black beans and fresh salsa. The only thing I changed was the peppers. I used a fresh jalapeno because it's what I had on hand. I cut it in half and seeded it. It gave it just enough kick but was not at all hot. Next time I might add a few more. Will make this again for sure. Thanks for sharing. Read More
(94)
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Rating: 5 stars
09/15/2010
This was so delicious! I put it in the crock pot this morning in about 5 minutes. I served it with tortillas beans and all kinds of other sides (e.g. lettuce tomatoes sour cream cheese roasted corn). Then we all got to create our own tasty dinner. One of the easiest and tastiest recipes I have ever made! Read More
(42)
Rating: 5 stars
07/27/2010
This was very good. Made it with homemade Green Salsa another recipe on this site. The leftover freeze well and have been enjoying the leftovers as a quick dinner after work. Served on tortillas taco style. Read More
(38)
Rating: 4 stars
10/26/2010
Wow...delicious and easy. Upped the heat a little based on other reviews.....2 serranos 2 Jalapenos and hot green salsa....perfect. Pureed the vegetables and half the cooking liquid for an awesome sauce. Served in Tortillas with refried beans sour cream and grated cheese green sauce on top......excellent. Read More
(36)
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Rating: 4 stars
08/16/2010
I thought this was a tasty recipe and I'll definitely make it again. Next time I'll opt for a spicier salsa or more serranos as it came out rather mild but still tasty. We ate it with corn tortillas fresh tomatoes avocado and cheese then a second time as quesadillas. Read More
(24)
Rating: 5 stars
12/06/2010
This was a delicious Green Chile Pork recipe. I followed directions pretty closely as I had all things on hand and didn't need to modify. I was a little worried a few hours after cooking because it just didn't seem like it was going to be flavorful. I waited it out drained juices (with some reserved of course) and tasted meat...Omgoodness it was so fantastic! Even better second day per my husband! My only change will next time will be spicing up a bit more as the serrano chiles weren't that spicy. I will probably follow others suggestions and add a jalapeno along w/ the other peppers Read More
(23)
Rating: 5 stars
01/21/2011
This was great! Even better the next day. I added two serranos and two jalapeños. I served with pepper jack cheese and sliced avocados on flour tortillas. Read More
(18)
Rating: 3 stars
01/10/2011
It's ok my kids will eat it which is good. Read More
(8)