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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large white onion, chopped
  • 2 1/2 pounds - pork shoulder roast
  • 1 1/2 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 1 jars - 16 oz. green salsa (such as Frontera)
  • 1/2 cups - chopped fresh cilantro, plus additional for garnish
  • 2 - serrano chiles, or to taste
  • 1 - radish, thinly sliced, for garnish
  • Directions:

    Spread onion on bottom of a 5-quart slow cooker. Sprinkle pork with salt and pepper and add to slow cooker.

    Pour salsa over pork, sprinkle with cilantro, and add seranos. Cook, covered, on Low heat until meat falls apart easily, about 8 hours.

    Gently transfer pork to a platter and shred using 2 forks. Remove and chop serranos.

    Pour cooking liquid through a sieve into a bowl, then return half to slow cooker along with strained vegetables and shredded pork. Add chopped serranos to taste.

    Garnish with radish and more cilantro, if desired.

    Brief Description

    Simple and delicious, pork shoulder roast cooked in the slow cooker; perfect for tacos, enchiladas, sandwiches.

    Main Ingredient:

    pork shoulder roast

    Category:  Pork

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 8 hour(s)


    Per scant 1-cup serving: 222 cal, 12.6g fat (4.5g sat. fat), 19.3g pro, 6g carb, 0.9g fiber, 485mg sodium, 66mg chol.


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    Posted On:

    February 7, 2016

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