If you are not a pork fan, substitute chicken breasts! Blazing hot peppers highlight this dish! Pork tenderloin is slow cooked with hot picante sauce and canned chipotle chili peppers. Start it early in the morning for fiery pork burritos for dinner. I like to serve this with flour tortillas, black beans, shredded cheese, corn, and sour cream. This recipe can also be adjusted for spice by using different peppers or omitting the peppers completely.

Recipe Summary

prep:
5 mins
cook:
8 hrs
total:
8 hrs 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put pork tenderloin into slow cooker. Pour picante sauce over the pork; add green chiles, chipotle peppers in adobo sauce, and lime juice.

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  • Cover and cook on High until the pork is tender enough to be shredded easily with 2 forks, about 5 hours. Remove pork to a cutting board, shred, and return to sauce. Continue cooking on Low another 3 to 4 hours.

Nutrition Facts

156 calories; protein 24g; carbohydrates 4.4g; fat 3.9g; cholesterol 65.4mg; sodium 558.6mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2013
This was quite tasty - With some adjustments - I think very few could really enjoy it as written. I used 16oz of Medium salsa (that brand that's NOT made in New York City) which is pretty hot in its own right only 3 of the chipotle peppers in adobo the can of chilis & the lime. Once cooked all we could really taste was HOT. I drained most of the juice (as that's where most of the heat was) then added a little mild salsa adobo seasoning and a dash of worcestershire and let it go for another hour or so. The result was quite tasty I have to admit and I think we'd do it again maybe use just the adobo sauce & pull out the peppers? Read More
(21)

Most helpful critical review

Rating: 1 stars
02/16/2015
My husband loves spicy food but this recipe was too spicy even for him. I will definitely not make it again ay his request. Read More
(2)
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/21/2013
This was quite tasty - With some adjustments - I think very few could really enjoy it as written. I used 16oz of Medium salsa (that brand that's NOT made in New York City) which is pretty hot in its own right only 3 of the chipotle peppers in adobo the can of chilis & the lime. Once cooked all we could really taste was HOT. I drained most of the juice (as that's where most of the heat was) then added a little mild salsa adobo seasoning and a dash of worcestershire and let it go for another hour or so. The result was quite tasty I have to admit and I think we'd do it again maybe use just the adobo sauce & pull out the peppers? Read More
(21)
Rating: 5 stars
11/15/2012
This is not for the faint of heart! My husband and I loved it, but our tongues were on fire long after we ate. I don't usually care for pork, but this was great. Read More
(12)
Rating: 5 stars
02/11/2013
Thanks for sharing this recipe. We loved this recipe and I will make this again! Though I have to admit I only used about 4 of the peppers in the can and 1/2 of the adobo sauce. I did add some bell peppers and a jalapeno since I had them. My husband Loved it! Read More
(8)
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Rating: 4 stars
03/19/2018
Definitely use a pork loin roast! The tenderloin is delicate and costs four times as much per pound. Cut the roast into large (1.5-2") cubes to maintain texture during the cooking process. Instead of hot picante I use a jar of fire roasted tomato salsa...resulting in a nice rich sauce that supports the adobo without gratuitous heat. AND ALWAYs garlic...LOTs of roughly chopped garlic! Read More
(6)
Rating: 4 stars
05/12/2014
For some reason I ended up using pork loins instead... But it all turned out well. I was expecting this dish to be blazing hot as I used the entire can of chipotle peppers and a hot picante sauce. But surprisingly it was delightfully hot without being over the top spicy. Next time I might try to use a pork roast instead for pulled pork. Read More
(5)
Rating: 5 stars
04/20/2014
Love this recipe! I make this frequently on the weekends then freeze it for easy meals during the week. I usually make 2 separate freezer meals from this. So delicious and easy! Read More
(3)
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Rating: 5 stars
09/29/2014
This recipe is ridiculously yummy! I absolutely recommend it. It is so flavorful - and great cold on sandwiches the next day. I only used about 3/4 of the can of chipotle peppers with adobo sauce. I was worried it would be way too hot. It was fine and I will probably continue to use the same amount when I make it again. And I will definitely be making this again and again. Read More
(2)
Rating: 1 stars
02/16/2015
My husband loves spicy food but this recipe was too spicy even for him. I will definitely not make it again ay his request. Read More
(2)
Rating: 3 stars
12/03/2014
I thought this was good.I loved the taste. Read More
(2)