This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos.

Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 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
  • Preheat the oven to 300 degrees F (150 degrees C).

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  • Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.

  • Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Nutrition Facts

207 calories; protein 15.9g 32% DV; carbohydrates 2.8g 1% DV; fat 14.6g 23% DV; cholesterol 59.5mg 20% DV; sodium 599.6mg 24% DV. Full Nutrition
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Reviews (409)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2006
This was really really good. I cooked mine in the crockpot on high for 5 hours, last hour of cooking I added thinly sliced red onions. I also was out of chili powder so I used 1 whole packet of taco seasoning (Lawry's Hot Taco), and used fresh minced garlic. I shredded the meat and left it in the crockpot for about 20 minutes. Will be using the leftovers to make enchiladas. Read More
(276)

Most helpful critical review

Rating: 3 stars
01/18/2011
Did not care for this very much. The spices gave it a one-note taste. Removed as much of the interior meat as possible to make barbecue. Read More
(6)
532 Ratings
  • 5 star values: 381
  • 4 star values: 108
  • 3 star values: 34
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
07/12/2006
This was really really good. I cooked mine in the crockpot on high for 5 hours, last hour of cooking I added thinly sliced red onions. I also was out of chili powder so I used 1 whole packet of taco seasoning (Lawry's Hot Taco), and used fresh minced garlic. I shredded the meat and left it in the crockpot for about 20 minutes. Will be using the leftovers to make enchiladas. Read More
(276)
Rating: 5 stars
09/22/2004
This recipe is FABULOUS! It's tastes like what they serve at Moe's Southwest Grill. I made it in the crockpot (I don't like to cook things in aluminum foil). I cooked it all night on low. In the morning I shredded it and vacuumed bagged it for freezing. When I want to make tacos, enchiladas, etc. I'll have my meat ready. Thanks so much! Read More
(160)
Rating: 5 stars
01/06/2009
Try adding a Modelo beer and a 1/4 cup of cider vinegar for the liquid. Also replace 1 of the cans of chiles with a small can of chipotle peppers in adobo. Adds a ton of depth to the flavor! Read More
(136)
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Rating: 5 stars
03/19/2006
My husband lived in Veracruz Mexico before we were married and he was totally "WOWED". I have made this with every cut of pork and it is so good! I also make in the crockpot and have never been disappointed. I have also made it in the crockpot with a beef chuck roast and it is delicious. You won't be disappointed! Read More
(125)
Rating: 5 stars
06/11/2012
Definitely worth making!!! Used Hot Mexican Chili Powder as it has such a unique flavor and subbed cumin for the oregano as I was out of it! Wonderful flavor though I didn't find it to be as spicy as many reviewers have noted. Next time I'll add additional cumin garlic and jalapenos for a bit more flavor. Wonderful - give it a try! Read More
(86)
Rating: 5 stars
02/07/2006
I wish there was a 10 star option! The most delicious recipe we have ever tried off this site. This was the hit of our Super Bowl party. Topped the tacos with Southwestern Slaw and made pinto beans. I followed recipe to a tee. The only thing that I had to adjust was cooking time. My 4 pound roast (bone in) took almost 7 hours to be fork tender and fall off the bone. It was worth the wait though! We just ate towards the end of the game instead of half time. The kids and adults couldn't stop raving about how good this was. This is a keeper and one that I will make next time we have a crowd over. THANKS! Read More
(81)
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Rating: 5 stars
05/20/2006
Excellent! I didn't drain the green chiles and btw they get added to the dried spices to make a paste. I used a pork loin and ended up cooking it in my cast iron dutch oven. After shredding the meat I put it back in the sauce. Very good for tacos. Will make again for sure! Read More
(62)
Rating: 4 stars
09/25/2012
I doubled all the spices for this recipe and I used homemade taco seasoning and a California ground chili powder which has half the amount of heat that normal chili powder has but still packs the same punch flavor-wise. After I rubbed the spice mixture onto the pork shoulder I seared my pork shoulder then I laid it on the aluminum foil. I then poured the green chilies over the top wrapped it with the foil and laid it on my roasting rack in my roasting pan. This roast pork was moist flavorful and off the charts delicious. I might play with the seasonings again when I make this again but as is we ate our fill. Read More
(41)
Rating: 4 stars
02/21/2006
This was a really great recipe very flavorful. I will be making this again but couldn't quite give this five starts. The cooking time was far too little for me as some others have noted. Because we were on a schedule I ended up just carving the roast like normal after five hours and cut into strips and chunks for bowls tacos etc. I also did not find this to be as spicy as it was described. The meat is wonderfully seasoned but some cayenne pepper or maybe even some more authentic mexican chilis/powdered spices would be needed for this to be spicy. Once again this was a great meal - thanks for sharing! Read More
(37)
Rating: 3 stars
01/18/2011
Did not care for this very much. The spices gave it a one-note taste. Removed as much of the interior meat as possible to make barbecue. Read More
(6)
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