Crock Pot Green Chile Pork
Slow-cooked to perfection, this Crock Pot Green Chile Pork is a hearty and flavorful dish that’s perfect for busy weeknights or meal prepping. Tender chunks of boneless pork shoulder are seasoned with a bold blend of cumin, garlic powder, and onion powder, then seared to lock in flavor before simmering for hours in a savory mix of green enchilada sauce, diced green chiles, and chicken broth. The result is melt-in-your-mouth, shredded pork infused with smoky heat, zesty lime, and fresh cilantro. With just 20 minutes of prep time and the magic of a slow cooker, this recipe is easy, versatile, and ideal for tacos, burritos, or served over fluffy rice. Bursting with Southwestern flavor, this dish is sure to become a new family favorite!
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder (or pork butt)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 16 ounces green enchilada sauce
- 8 ounces diced green chiles
- 1 cup chicken broth
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Trim excess fat from the pork shoulder and cut it into large chunks (about 3-4 inches).
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and cumin. Rub this seasoning mix evenly over the pork pieces.
Heat olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 2-3 minutes per side. Transfer the seared pork to the Crock Pot.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute. Transfer the onion and garlic mixture to the Crock Pot.
Pour the green enchilada sauce, diced green chiles, and chicken broth over the pork in the Crock Pot. Stir gently to combine.
Cover and cook on low heat for 8 hours, or until the pork is tender and shreds easily with a fork.
Once cooked, remove the pork from the Crock Pot and shred it with two forks. Return the shredded pork to the Crock Pot and stir to coat in the sauce.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
Serve the Green Chile Pork warm in tacos, burritos, or over rice, and garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
