[ad_1]
An abundance of southwestern spices infuse this Green Chile Pulled Pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together.
Green Chile Pulled Pork
The pulled pork was such a hit with my family the first time I made it, I made it again 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 almost always cook more than we need for a meal. Luckily, this recipe multiplies beautifully.
I’ve also made this with a 4 lb pork butt. Double all other ingredients and adjust cooking times to 6 hours on high, then 2-4 hours on low.
How To Make Pulled Pork in the Crock-Pot
- Place the onions in the bottom of the crock-pot. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile.
- Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours.
- Shred or pull apart gently, allowing the meat to absorb the juices in the crock-pot.
- 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 cool completely and then transfer to a freezer-safe zipclose bag. Add as much of the liquid as remains in the bottom of the crock-pot, up to a cup or so more than the meat will absorb.
Remove as much air as possible before sealing the bag and freezing flat. Thaw in the refrigerator before reheating in the microwave or in a covered dish in the oven.
{originally published 4/15/13 – recipe notes and photos updated 5/5/22}
[ad_2]
