Slow Cooker Pulled Pork Chile Verde

The most flavorful dinner you can make tonight, this Slow Cooker Pulled Pork Chile Verde is a family favorite. It's mild enough for the whole family to enjoy. Place it in a warm tortilla with all your favorite toppings and enjoy.

Noble Pig Pulled Pork Chile Verde
Seriously folks what is with all the bad weather in the U.S.? I'm tooling around on Facebook and I feel like I've been living everyone's bad weather, including my own. So much snow everywhere. Let's hope Spring comes a little early this year.

All these gloomy days means the slow cooker has been earning its keep. We've been enjoying these Slow Cooker Mexican Beans as well as these Slow Cooker Braised Chicken, Onion and Cheese Sandwiches as much as possible. BUT...this Slow Cooker Pulled Pork Chile Verde is something I've been working on and today it was finally perfect, which is why I'm sharing it with you.

My goals for this recipe were straightforward. I wanted a dish that made enough food for several meals, reheated well, was lower in calories and a version even picky eater kids would eat and love. All were accomplished!

In regards to meal times, my older son is easier to please than his younger sibling. Let's just say I have a real critic when it comes to what the younger one wants to or will eat. But he loved this. I purposefully made it mild enough so the kids would enjoy it. You can do the same and add hot sauce to get the heat you prefer or use a spicier sauce to begin with. It's up to you.

Noble Pig Pulled Pork Chile Verde perfect for a winter evening
The kids enjoyed eating this with tortilla chips and my husband and I made "sloppy tacos" with sour cream, lime juice, green Tabasco and avocados. They were delicious.

Slow Cooker Pulled Pork Chile Verde

Three years ago I made these Pomegranate-Balsamic Glazed Carrots and they are such the perfect side dish for so many dinners. Four years ago this Egg Foo Yong made my life and five years ago this Cherry-Pineapple-Cinnamon Crunch Cake had me wishing for a second piece!

Print Recipe

Slow Cooker Pulled Pork Chile Verde

Recipe from: Created by Cathy Pollak for | Serves: 8-10


  • 3 cups water
  • 4 teaspoons chicken bouillon powder or 4 bouillon cubes
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground oregano
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fine ground pepper
  • 2 whole bay leaves
  • 1 (8 lb) pork butt roast*
  • 2 (28 ounce) cans green enchilada sauce (mild or medium depending on what heat level you prefer)


  • 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 but in the liquid, cover and cook on low for 10 hours.
  • 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.
  • *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.

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13 Comments and 1 Reply

  1. Sues 1

    All I want is some warm weather!! But I think this will do for now :)

  2. This looks fantastic! I recently bought a programmable slow cooker and now I’m on the lookout for good recipes to try. This one definitely sounds like it’d be a hit in my house!

  3. So. darn. mouthwatering! This looks amazing, Cathy. Could totally warm me to the bone!

  4. This slow cooker version of pork chili verde sounds great!

  5. Brandie Coin 5

    This is in my crockpot as we speak! Can’t wait to try it. :) Happy Valentines Day!

  6. bookmarking! all about the slow cooker right now and we love trader joe’s green sauce!

  7. It’s time to take out my slow cooker. I think I’m going to add some hot sauce to spice things up.

  8. Pingback: 95 Easy Crock Pot Dinners

  9. Jessica 9

    We made this last night, it was delish ! Will make again

  10. Kathy Davis 10

    I make something like this and put it in warm flour tortillas, folded up like a burrito – great with avocados and sour cream.

  11. Deb Evans 11

    Trying this today….cold, windy and snowing like crazy in Montana. This sounded perfect after the Christmas holiday fare. I only found your blog recently (think it was with the Dilll Pickle Soup….) but it is my favorite blog now to go to and follow. Hope to visit the winery someday, too! Got a new slow cooker for Christmas so this will be the debut.

  12. Thao 13

    Made this today even though it is a hot day. I used chile verde sauce instead of enchilada sauce. It was so good. Thank you for posting. Will make it again for sure.

  13. I cheat & use trader how’s tomatilla sauce… Refrigerated.. Also use a pork tenderloin that I cube … Sauté onions plus beer & all your spices… Lower in calories & delicious

  14. Norma Jeanne 15

    Just the 2 of us. What else can you make with all the left overs? Can leftovers be frozen? Local grocery store had any size/weight pork butt for $5 a piece with $40 grocery order. I had the butcher pick one for me and now I have a 10# roast! Oh yum!


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