Craving an easy and flavorful meal? Try this pulled pork chile verde, made in the slow cooker. Tender pork and aromatic spices simmer together for hours, creating a mouthwatering dish that will satisfy your taste buds.
Effortless Slow Cooker Pulled Pork Chile Verde: A Spicy and Flavorful Dish
If you’re a fan good tasting cuisine, then you’ll love this Slow Cooker Pulled Pork Chile Verde recipe. It’s a delicious and flavorful dish that’s perfect for those nights when you don’t feel like spending hours in the kitchen. The slow cooker does all the work, turning a simple pork shoulder into a spicy and savory masterpiece.
The pulled pork in this recipe is succulent and tender, and the chile verde sauce adds a nice kick of heat. Together, they create a mouthwatering dish that will have everyone coming back for seconds. Since it’s all made in a slow cooker, so you can set it and forget it while the flavors meld together.
Whether you’re looking for a tasty dinner to feed your family or a dish to impress your friends at a dinner party, this Effortless Slow Cooker Pulled Pork Chile Verde will undoubtedly satisfy. Feel free to serve it rice, but my favorite way to enjoy it is with warm tortillas for a sort of “sloppy” taco situation, and don’t forget the toppings! A sprinkle of cilantro and a squeeze of lime add the perfect finishing touch.
Making Pulled Pork in the Slow Cooker (FAQs)
What type of pork is best for pulled pork?
Pork shoulder (also called pork butt or Boston butt) is the most common cut of meat used for pulled pork. It has a good amount of fat, which helps to keep the meat moist and flavorful while it cooks.
How long does it take to cook pulled pork in a slow cooker?
It depends on the size of your pork shoulder and the desired level of doneness. A general rule of thumb is to cook the pork on low heat for 8-12 hours, or on high heat for 4-6 hours. To test for doneness, use a meat thermometer to check that the internal temperature of the pork has reached at least 190 degrees F, which is the temperature it needs to be for it to be tender enough to pull apart properly.
Can I add liquid to the slow cooker when making pulled pork?
Normally you would add a small amount of liquid to the slow cooker to help keep the meat moist while it cooks. This could be a small amount of water, broth, or your favorite BBQ sauce for a different recipe. However, for this recipe we’re going to add a lot more liquid than what’s customary.
Can I cook frozen pork in the slow cooker?
It is not recommended to cook frozen meat in a slow cooker, as it can take too long for the center of the meat to reach a safe temperature and could lead to bacterial growth. It is best to thaw the pork before cooking it in the slow cooker.
More Slow Cooker Recipes
- Slow Cooker Brisket
- Slow Cooker Pork with Cranberry-Pineapple Sauce
- Slow Cooker Honey-Soy Pulled Pork
- Slow Cooker Barbecue Beef
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Thai Pork
- Slow Cooker Chile Colorado
Slow Cooker Pulled Pork Chile Verde
Ingredients
- 3 cups water
- 1 heaping tbsp. Better Than Bouillon - chicken flavor
- 1 tbsp. ground coriander
- 1 tbsp. ground oregano
- 2 tsp ground cumin
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine ground pepper
- 2 whole bay leaves
- 1 (8 lb) pork butt roast*
- 2 (28 oz.) cans green enchilada sauce, mild or medium
Instructions
- In a 7 quart slow cooker add water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, pepper and bay leaves. Stir to combine. Place pork butt in the liquid, cover and cook on low for 10 hours or on high for 6 hours. (Always check your pork for doneness with a temperature probe before turning off the slow cooker. You'll want your pork to be 190 degrees F to pull apart properly.
- Remove meat from the slow cooker. Pull apart meat and shred with two forks, removing all fat. Discard all juice from the slow cooker basin (you could strain this stock and use it later for another recipe, removing all settled fat on the top).
- Without cleaning the slow cooker basin, place the pulled meat back inside and pour enchilada sauce over the top. Stir to combine and cook on high for one more hour.
- Serve as tacos, with tortilla chips or by itself. Perfect condiments are squeezes of lime juice, sour cream, avocado and green Tabasco.
Notes
- *If you use a smaller pork butt, use 7 ounces of enchilada sauce per pound of pork. You also might be able to cook it in a shorter amount of time. For example, if I had a 6 pound roast I would have cooked it for 8 hours. Anything smaller maybe 6-7 but not below 6 hours. You could also slightly decrease the spices but it's not necessary.
- Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use. Assuming you remove most of the fat from the pork, calories are going to be a lot lighter than what's shown.
Nutrition
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