Green Chile Pork

IMG_2566

Who needs a super easy slow cooker recipe for the winter?  I got ya!

I love a good slow cooker recipe and this one really exemplifies what they stand for – easy to put together, easy to walk away from and delicious to eat!  Set it and forget it, right? You can adjust the heat level to your preference and serve it over rice, polenta or wrapped up in tortillas.

I’d call that a winter win!


Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread the onion across the bottom of your slow cooker, making a bed for the pork to rest on.  You can chop the onions into a large dice or strips – whatever you prefer for your end results.  I usually do a large dice as you can see here.

IMG_2542

Sprinkle the pork with the salt, pepper and cumin.  No amounts here – just do what feels right!  You just want a nice base of seasoning across the entire roast, all sides.  This recipe works well with any type of pork roast, shoulder or pork butt, bone-in or boneless.  Today I had a bone-in pork butt so I just keep in mind to remove any bones before shredding later.

IMG_2543

Place the pork in the slow cooker on top of the bed of onions.

Pour the jar of salsa (I’m partial to the Herdez brand) over the pork and add the cilantro and jalapeños.  Here’s where you can control the level of spice in your dish – the salsa can range from mild to spicy and you can remove or leave the seeds in the jalapeños.  If you are feeling extra adventurous, swap the jalapeños for serrano peppers!  I chose a medium salsa and removed seeds from the jalapeños on this one.

Time to walk away!  Cover and cook the pork on low for about 8 hours. You want the meat to be tender and easily shred when done.

IMG_2551

When ready, shred the pork using a couple of forks.  Remember to pull any bones out!

IMG_2565

Squeeze some lime juice into the pork and serve over rice or polenta.  This pork also makes some delicious tacos and quesadillas!

What’s your go-to slow cooker recipe for the winter?  Let me know!

IMG_2569


Full Recipe

Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread onion on bottom of slow cooker.

Sprinkle pork with salt, pepper and cumin; add to slow cooker.

Pour salsa over pork, sprinkle with cilantro, and add jalapeños.

Cook, covered, on Low until meat falls apart easily, about 8 hours.

Shred the pork and veggies using 2 forks.

Squeeze lime juice over pork.

Serve over rice or polenta.

Garnish with radish and more cilantro and cotija cheese, if desired.

2 thoughts on “Green Chile Pork

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s