A hot and spicy pork roast (not chuck roast) that can be made into burritos, tacos, or any number of other Mexican-style dishes.

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Recipe Summary

prep:
10 mins
cook:
8 hrs 10 mins
total:
8 hrs 20 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
  • Season pork roast with salt and ground black pepper on all sides.

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  • Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.

  • Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.

  • Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

Nutrition Facts

162 calories; protein 18.2g 36% DV; carbohydrates 3.3g 1% DV; fat 8.3g 13% DV; cholesterol 52.9mg 18% DV; sodium 303.3mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2015
Great recipe. Only change I made was fresh jalapeño instead of green chiles & sriracha sauce instead of hot pepper sauce. Mixed it with habanero salsa after it was finished. I like things hot & this recipe achieved that goal. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/06/2016
So for the time ever on Allrecipes I did not make this exactly as written. Although I like spice I knew this would be way too much for me so I only used 1/2 cup green chiles and 2oz of hot sauce - everything else I did as the recipe directed. The pork was very tender but I found that it had A LOT of heat (still) and surprisingly at the same time had no flavour. Sorry but this was just not a winner for me. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2014
This meat was very moist and flavorful but it was very very hot... It mellowed a bit overnite but still was too much for me. I topped this with some greek yogurt and it was much better. Be careful which types of green chilis you use in this..adjust to your taste. Next time I will use very mild ones and cut back on the hot pepper sauce Read More
(2)
Rating: 5 stars
01/29/2015
Great recipe. Only change I made was fresh jalapeño instead of green chiles & sriracha sauce instead of hot pepper sauce. Mixed it with habanero salsa after it was finished. I like things hot & this recipe achieved that goal. Read More
(2)
Rating: 3 stars
09/06/2016
So for the time ever on Allrecipes I did not make this exactly as written. Although I like spice I knew this would be way too much for me so I only used 1/2 cup green chiles and 2oz of hot sauce - everything else I did as the recipe directed. The pork was very tender but I found that it had A LOT of heat (still) and surprisingly at the same time had no flavour. Sorry but this was just not a winner for me. Read More
(1)
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Rating: 5 stars
05/08/2017
Great dish. I use jalapeño peppers in place of the chilis. But the balance is the same. Everyone loves this dish. Read More
Rating: 5 stars
02/13/2015
How I want my tacos from now on! We loved this! We'll definitely make this again and again! Read More