This green chili pulled pork roast roast recipe has a part one and a part two. Part one is the roast itself and then part two will be a green chili pulled pork enchilada recipe. Whole pork shoulder roasts (also called Boston butt roasts) that are sold whole in the bag are inexpensive and huge. This is a lot of meat! If you don’t want to make part two, you can simply put the leftovers in the freezer and enjoy them a different night.
This roast is super easy to make and it smells so good to come home to delicious dinner that’s been slow cooking all day.
Gather up your ingredients.
Rinse the meat, pat it dry, and plop it in the slow cooker. In small bowl, mix together a medium sized can of green chilis (heat level is up to you, I’m a fan of the mild or medium), 2-3 tbs. minced garlic, and 3 tbs. apple cider vinegar.
Slather the mixture all over the roast. Set it on low for 8-10 hour or high from 5-6. I prefer the low and slow and to let it cook all day while I’m at work. Mmm…
When the roast is ready, simply lift it out using tongs and shred it with a fork. You can eat it just like that or add a little onion, lime juice and cilantro to it in a pan. Just warm it all together long enough for the onions to soften.
Either freeze the leftovers for another meal or save them for a few days later and make the enchiladas.Print
Green Chili Pulled Pork
5 lb. pork shoulder roast
1 can diced green chilies
2-3 tbs. minced garlic
3 tbs. apple cider vinegar
Rinse the meat, pat dry, and set in a slow cooker.
In a small bowl, mix together the diced green chilis, minced garlic, and apple cider vinegar.
Cover roast liberally with mixture.
Set on low for 8-10 hours.
Remove roast, shred with a fork.