Hubs brought this slow cooker chile verde recipe into our marriage. I love Mexican food, but he REALLY loves Mexican. This super easy dish is one of our favorite uses of a pork shoulder and I’m a huge fan of anything in the crockpot. It is so simple in fact, just two ingredients, that I hesitate to even call it a recipe. However, we have served this to guests and taken to potlucks on multiple occasions, and I am always being asked how I made it. So here goes….the ultra simple chile verde.
- 5 lbs pork shoulder (aka Boston butt)
- 16 oz salsa verde (1 jar)
Place pork in slow cooker and cook on low for 6 hours.
Pour entire jar of salsa verde over the meat.
Once the meat is thoroughly cooked and tender (it will easily fall off the bone). Remove from the slow cooker and place on cutting board. We put the cutting board inside of a baking sheet. This will help control the mess. Use two forks to pull the pork, removing and discarding the fat as you work.
Slide the pulled pork back into the sauce of the slow cooker to keep warm.
We love to make small tacos with this meat. A small tortilla (flour or corn, your preference), pulled pork, cheese, lettuce, and anything else you like on your taco.
It is also delicious on nachos, or make it a bit healthier and put it on a bed of crispy greens, along with corn, black beans, avocado, cilantro, etc. Your taste is the only limit!