Slow Cooker Pulled Pork Chile Verde

This slow cooker pulled pork chile verde is fall-apart tender, full of green chile flavor, and perfect for tacos, rice bowls, or burritos. Made with pork butt, pantry spices, and green enchilada sauce—no browning required.

Course Dinner, Main Course

Cuisine Mexican-Inspired

Keyword crockpot pork verde, easy pork dinner, green chile pork, Pork Chile Verde, pork enchilada meat, pork tacos, pulled pork chile verde, slow cooker Mexican recipes, Slow Cooker Pork, Slow Cooker Pulled Pork Chile Verde

Prep Time 10

Cook Time 8

Total Time 8 10

Servings to 15 servings

Calories 515kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient measuring.
slow cooker Big enough to fit a full pork butt with room for liquid and sauce.
Meat Thermometer To make sure the pork hits 190°F for easy shredding.

Ingredients

3 cups water
1 heaping tbsp. Better Than Bouillon - chicken flavor* or other chicken bouillon
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 (5-8 lbs.) pork butt roast
2 (28 oz.) cans green enchilada sauce, mild or medium
lime, cilantro, avocado, sour cream (optional garnishes)

Instructions

In a large slow cooker, stir together the water, bouillon, coriander, oregano, cumin, onion powder, garlic powder, black pepper, and bay leaves.
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
Place the pork butt into the seasoned liquid. Cover and cook on low for 8 hours or high for 6 hours. If your roast is larger (7–8 pounds), it may need up to 10 hours on low. The pork is ready when it reaches 190°F and shreds easily with a fork.
1 (5-8 lbs.) pork butt roast
Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat.
2 (28 oz.) cans green enchilada sauce, mild or medium
Discard the cooking liquid. You can strain and save it for another use—just remove the fat once it settles.
Return the shredded pork to the slow cooker. Pour the green enchilada sauce over the top. Use about 7 ounces (¾ cup plus 2 tablespoons) of sauce per pound if you're using a smaller roast. Stir to coat.
Cover and cook on high for 1 more hour. Leave the lid off if you want it less saucy.
Serve in tortillas, over rice, or however you like. Add toppings like lime juice, sour cream, avocado, or green Tabasco.
lime, cilantro, avocado, sour cream

Video

Notes

Cook time is based on a 5–6 pound pork butt. Larger roasts (7–8 pounds) may need up to 10 hours on low to reach shreddable tenderness. Always use a meat thermometer to check for doneness—you're looking for 190°F.
Pork butt is more marbled than pork shoulder and results in a more tender, flavorful final dish.
If your pork is too cold—whether it was frozen or just came straight from the fridge—it may take longer to cook.
Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently with a splash of broth or water if needed.

For the best results when making this slow cooker pulled pork chile verde, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition