Recipe Details

Southwestern Green Chile Pork Roast

Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 to 4 pound pork shoulder, trimmed of fat
2 tablespoons olive oil
1 cup onion, chopped
1 14 1/2-oz can tomatoes, diced
2 4-oz cans green chiles, diced
2 teaspoons ground cumin
corn tortillas
salsa verde
Slcied avocados
sour cream

Cooking Directions


Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.

Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.

Add 1 cup water. Cook on low for 6 to 8 hours, until tender

Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.

Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.

Makes 8 servings

Serving Suggestions

Salsa Verde is made from tomatillos and compliments the shredded pork. Green taco sauce can also be used. Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.

Nutrition Information

Calories: 430 calories
Protein: 37 grams
Fat: 19 grams
Sodium: 530 milligrams
Cholesterol: 115 milligrams
Saturated Fat: 6 grams
Carbohydrates: 23 grams
Fiber: 2 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Super simple
by Carma 11/08/2012
I used a sirloin pork roast but it turned out fine. Very easy and had a simple Spanish rice to go along with it. Froze the leftovers to use in stuffed baked potatoes or nachos later.