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.
Wine, Beer, Spirit and Cocktail Recommendations for Pulled Pork Chile Verde
When it comes to pairing drinks with this slow cooker pulled pork chile verde, there are a few different options to consider. A bold and spicy recipe like this one can be complemented by a variety of drinks, including wine, beer, spirits, and cocktails. I’ll give you some personal recommendations for each category, to help guide you in the right direction. Whether you prefer a crisp white wine, a refreshing beer, a smooth spirit, or a creative cocktail, there is definitely a drink out there that will perfectly complement this Mexican-inspired dish.
Here are a few of my varietal wine recommendations for Pork Chile Verde:
- Riesling: Riesling is a crisp and floral white wine that pairs well with the spicy flavors of pork chile verde. The natural sweetness of Riesling will help balance out the heat of the dish, making it a refreshing and enjoyable pairing. Riesling is also high in acidity, which can help to cleanse the palate between bites of the rich and flavorful pork.
- Verdejo: Verdejo is a white wine from the Rueda region of Spain, and it is known for its bright and fresh flavors. It pairs well with pork chile verde because it has a crisp and clean taste that helps cut through the richness of the dish. Verdejo also has hints of citrus and green fruit flavors, which complement the flavors of the chile verde sauce.
- Zinfandel: Zinfandel is a bold and fruity red wine that will stand up to the flavors of pork chile verde. With its naturally spicy and fruity profile, it’s going to pair well with the spiciness of the dish. Zinfandel’s high tannin content will work to balance out the richness of the pork. Zinfandel is a versatile wine that can be enjoyed with a wide range of Mexican-inspired dishes.
- Tempranillo: Tempranillo is a red wine from Spain, well-known for its bold and earthy flavors. It pairs well with pork chile verde because it has enough body and tannin to stand up to the flavors of the dish, and its bright and fruity character will help balance out the heat. Tempranillo is a great choice if you enjoy red wines with a bit of complexity and depth.
Here are a few varietal beer recommendations for Pork Chile Verde:
There are a few different beer styles that can pair well with pork chile verde, depending on your personal preferences. Here are a couple of options that are my personal favorites served with this dish:
- India Pale Ale (IPA): IPA is a popular choice for pairing with spicy and flavorful dishes and I especially love it with this pork chile verde. The hoppy and bitter flavors of IPA easily cut through the richness of the dish and provide a refreshing contrast. Since IPA tends to have a high alcohol content, it helps balance out the heat of the chile verde sauce.
- Porter: Porter is a dark and roasty beer style that goes so well with pork chile verde, mostly due to its rich and complex flavor profile. The bold and malty flavors of porter accentuate the flavors of the dish, while the smooth and creamy mouthfeel help balance out the heat. If you love a darker, more full-bodied beer, porter is for you.
Other beer styles that will work well with pork chile verde include amber ale, brown ale, and wheat beer, to name a few.
Here are a few spirit recommendations for Pork Chile Verde:
- Tequila: Of course Tequila, with its bold and spicy flavor! A blanco or silver tequila is my choice, with its clean and crisp flavor that will counteract the heat of the chile verde sauce.
- Mezcal: Mezcal is another Mexican spirit that pairs well with pork chile verde. It has a smoky and earthy flavor that adds depth and complexity to this dish, and its strong and bold character really plays well here.
- Bourbon: Some of you may say bourbon is a stretch here, but I find it pairs well with the pork chile verde. Bourbon has a rich and mellow flavor that works well with heat. The caramel and vanilla notes of bourbon also complement the flavors of the pork and sauce.
Here are my cocktail recommendations to pair with this Pulled Pork Chile Verde:
- Margarita: The classic margarita, because it’s a refreshing and citrusy option that really works its magic here. The combination of tequila, lime juice, and orange liqueur creates a balance of sweet and sour flavors that complements the spicy and savory flavors of the dish.
- Paloma: A paloma is a Mexican cocktail made with tequila, grapefruit juice, and club soda (it’s so good). It has a refreshing and light flavor, and the grapefruit juice adds a nice tartness that creates balance with the chile verde.
- Michelada: A Michelada is a cocktail made with beer, lime juice, and spices. It has a bold and spicy flavor profile, but the beer is what adds the refreshing and crisp taste that helps cut through the richness of the dish.
Other cocktails that work well with pork chile verde include a spicy tequila sunrise, a gin and tonic with a spicy twist, or a vodka mojito with added chili peppers.
You won’t go wrong with any of these choices, but the best option is always what you love the most.
Simplify Your Weeknight Dinners with These Additional Slow Cooker Recipes
Slow cooker recipes are the perfect solution for busy weeknight dinners. These additional slow cooker recipes will help simplify your meal planning and enjoy delicious, home-cooked meals without the hassle of spending hours in the kitchen.
- 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
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Slow Cooker Pulled Pork Chile Verde
- 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
- 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.
- *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.
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