Real Recipes From Real Home Cooks ®

verde slow cooker pulled pork

Recipe by
Brad Webb
Phoenix, AZ

A slightly different take on the standard "crockpot pulled pork", which I find far too sweet. Heat balanced by fat balanced by a background of smoky cinnamon will be a hit at your next get together, or just keeping the family warm in the winter!

yield 6 -12
prep time 15 Min
cook time 12 Hr
method Slow Cooker Crock Pot

Ingredients For verde slow cooker pulled pork

  • 4 1/2 lb
    bone-in pork shoulder roast
  • 1 c
    roasted hatch green chile (medium)
  • 1 can
    cream of mushroom with roasted garlic soup
  • 1 can
    cream of chicken and mushroom soup
  • 28 oz
    green chile enchilada sauce (medium)
  • 15 oz
    green chile enchilada sauce (mild)
  • 1 pkg
    fajita seasoning mix
  • 1 pinch
    roasted cinnamon
  • 1 dash
    roasted garlic powder
  • 2 Tbsp
    course ground black pepper

How To Make verde slow cooker pulled pork

  • Pork Roast in Slow Cooker
    Place roast in large slow-cooker, fat side up.
  • Dry Rub on Pork Roast
    Mix seasoning packet and other spices in a small bowl and rub into roast. Let sit until up to temperature.
  • Wet Ingredients in Mixing Bowl
    Mix enchilada sauce, soups and chile together in a bowl.
  • Pouring ingredients over roast
    Pour wet ingredients over top of the roast until covered, pour remainder into sides.
  • Crockpot set to Low and covered
    Cover and cook on Low 10-12 hours, or High 6-8 hours (until the bone comes free and clean out of roast). Longer the better!
  • Removing bone from roast
    Remove bone and use 2 large forks (or shredding claws) to pull roast apart into serving-ready sizes.
  • Shredded pork
    Mix meat and sauce together to combine; cover and cook another 0.5-1 hour.
  • Extra liquid
    For thicker outcome (e.g. for burritos), ladle out 2-3 cups of the liquid, do not cover after combining and cook on high for another 1-2 hours until thickness is achieved.