Crock-Pot Green Chile Pulled Pork

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.

Green Chile Carnitas are the perfect combination of two of my favorite savory things. It’s tough to find a combo that beats pork and green chile in my mind.

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.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

How To Make Pulled Pork in the Crock-Pot

1. 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.
2. Cover and cook on LOW for 6-8 hours or HIGH for 2-3 hours.
3. Shred or pull apart gently, allowing the meat to absorb 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 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.

Crock-Pot Green Chile Pulled Pork

3.67 from 3 votes

Roasted green 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 awesome together.

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Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 6 servings

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Ingredients 

• ▢ 2 pounds sirloin tip pork roast or pork shoulder *
• ▢ 1 small onion sliced very thin
• ▢ 14 ounces chopped green chile chopped small, about 1 heaping cup
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 teaspoon dried oregano leaves
• ▢ ½ teaspoon dried sage leaves or rubbed sage
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon cayenne
• ▢ ½ teaspoon smoked paprika regular or Hungarian paprika works as well

Instructions

• 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. Enjoy!

Notes

FREEZER MEAL: Let the meat cool completely and then transfer to a freezer safe ziploc 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.

* I’ve also used a 4 lb pork butt. Double all other ingredients and adjust 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

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