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Slow Cooker Green Chile Pork for Easy Weeknight Flavor

Slow Cooker Green Chile Pork

Tender pork shoulder simmers slowly with green chiles, tomatoes, garlic, onion, cumin, and oregano for an easy, flavorful dinner. Serve the shredded pork in tortillas, over rice, or as a comforting chile stew.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds Boneless pork shoulder or pork butt, trimmed and cut into 2-inch chunks
  • 1 medium Medium yellow onion, chopped
  • 3-4 cloves Garlic, minced
  • 2 4-ounce cans Chopped green chiles
  • 1 14-15 ounce can Diced tomatoes, preferably with juices
  • 1 cup Low-sodium chicken broth
Seasonings
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano, preferably Mexican oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Optional
  • 1 tablespoon Vegetable oil for browning

Method
 

Step-by-Step
  1. Trim excess surface fat from the pork and cut it into 2-inch chunks. Season all sides with the kosher salt, black pepper, cumin, and oregano.
  2. For extra roasted flavor, heat the vegetable oil in a skillet over medium-high heat and brown the pork in batches for 10 to 15 minutes total. Transfer the browned pieces to the slow cooker.
  3. Add the chopped onion, minced garlic, green chiles, diced tomatoes with their juices, and chicken broth. Stir briefly so the liquid and seasonings surround the pork without fully covering it.
  4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. The pork is ready when it is very tender and easy to pull apart, usually around 195 to 205°F internally for a pulled-pork texture.
  5. Shred the pork directly in the slow cooker with two forks, removing any large pieces of fat. Stir the meat back into the green-chile sauce.
  6. Let the shredded pork rest in the sauce for 10 to 15 minutes so it can absorb more flavor. Taste and adjust the salt before serving.

Notes

Do not add more liquid than listed because the pork releases moisture as it cooks. For thicker sauce, remove the lid for the final 20 to 30 minutes or simmer the shredded pork and sauce briefly in a saucepan. Refrigerate leftovers promptly and store them in an airtight container for up to 3 to 4 days.