An zillions of southwestern spices infuse this Untried Chile Pulled Pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are superstitious together.

Green Chile Pulled Pork

The pulled pork was such a hit with my family the first time I made it, I made it then the very next week. I’ve made it a few times since and this is the first time I’ve managed to get a picture of it to share.

We’ve eaten this pork in sandwiches, on salads, in burrito bowls, in tacos, in taquitos, and all by itself.

I love the versatility of pulled pork and for that reason, I scrutinizingly unchangingly melt increasingly than we need for a meal. Luckily, this recipe multiplies beautifully.

I’ve moreover made this with a 4 lb pork butt. Double all other ingredients and retread cooking times to 6 hours on high, then 2-4 hours on low.

How To Make Pulled Pork in the Crock-Pot

1. Place the onions in the marrow of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the untried chile.
2. Cover and melt on LOW for 6-8 hours or HIGH for 2-3 hours.
3. Shred or pull untied gently, permitting the meat to swizzle the juices in the crock-pot.
4. Serve at this point or reduce the heat to WARM and hold it for up to 2 hours.

How To Freeze Pulled Pork

Let the meat tomfool completely and then transfer to a freezer-safe zipclose bag. Add as much of the liquid as remains in the marrow of the crock-pot, up to a cup or so increasingly than the meat will absorb.

Remove as much air as possible surpassing sealing the bag and freezing flat. Thaw in the refrigerator surpassing reheating in the microwave or in a covered dish in the oven.

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Crock-Pot Untried Chile Pulled Pork

Roasted untried chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are superstitious together.

Course Main Course

Cuisine American

Keyword Green Chile Pork Roast

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 servings

Calories 196kcal

Ingredients

• 2 lb sirloin tip pork roast or pork shoulder *
• 1 small onion sliced very thin
• 3/4 lb roasted untried chile chopped small, well-nigh 1 cup’s worth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground woebegone pepper
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried sage leaves or rubbed sage
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/2 teaspoon smoked paprika regular or Hungarian paprika works as well

Instructions

• Place the onions in the marrow of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the untried chile.
• Cover and melt on LOW for 6-8 hours or HIGH for 2-3 hours. Shred or pull untied gently, permitting the meat to swizzle the juices in the crock-pot.
• Serve at this point or reduce the heat to WARM and hold it for up to 2 hours. Enjoy!

Notes

FREEZER MEAL: Let the meat tomfool completely and then transfer to a freezer unscratched ziploc bag. Add as much of the liquid as remains in the marrow of the crock-pot, up to a cup or so increasingly than the meat will absorb.

Remove as much air as possible surpassing sealing the bag and freezing flat. Thaw in the refrigerator surpassing reheating in the microwave or in a covered dish in the oven.

* I’ve moreover used a 4 lb pork butt. Double all other ingredients and retread cooking times to 6 hours on high, then 2-4 hours on low.

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 35g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 653mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg

{originally published 4/15/13 – recipe notes and photos updated 5/5/22}

The post Crock-Pot Untried Chile Pulled Pork appeared first on Barefeet in the Kitchen.