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READY IN 9+ hrs

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Read Reviews (61)

"My grandmother called this recipe 'Pork Chili Verde' when she originally told me about it. But...it's red, not green. I'm not sure if she saw a recipe that called for green salsa and she put in the red or if it was really called something else. Whatever the story, I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roast in an oven roasting bag makes the meat so tender! Serve the pork with tortillas or hard taco shells." — Diyeana

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (4 pound) boneless pork shoulder roast, trimmed
3 tablespoons chili powder
1 cup chopped onions

4 cups water
2 (16 ounce) jars salsa
2 (10 ounce) cans diced tomatoes with green chilies, undrained

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Directions

Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep.
Cover and cook the pork on Low for 6 to 8 hours.
Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork.
Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

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PREP 15 mins
COOK 9 hrs
READY IN 9 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 18, 2008

This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat....

—Rex

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Most Helpful Critical Review

Jul 11, 2007

My guests said this dish was delicious. I had eight people for dinner, so made the recipe to serve 8. It would have served 12-16 depending on appetites. I don't have a crock pot, so I used my electric roaster...I put everything in the cooking bag, sat the whole thing into the roaster and surrounded it with water. Cooked at between 225 and 250 degrees. It came out moist, fork tender and delicious. I let guests spoon it up into whole wheat tortillas, and served with a salad. Quick, easy, delicious. Just what we needed on a very busy day of taking guests sightseeing. When we returned home all I needed to do was make the salad.

—mermaid

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82 Ratings

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Aug 09, 2008

This was a great flavour. I added a couple of things though, in my opinion, enhanced the flavour even more so. Added 3 cloves garlic and 1 half of a lime( rind and all). Let it all cook together. the lime added such an amazing flavour to the dish, I couldnt imagine it without it. Thanks for the recipe. Definetely a keeper!

—DEXTERSMAMA

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Mar 18, 2008

I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe.

—DRAGONHEART

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Oct 04, 2008

This was pretty good although my family decided that it needed more kick. I added some cayenne and salt at the end of cooking and will use hot salsa next time. I also refuse to cook anything in a plastic bag -- that cannot be healthy. I cooked everything in a crockpot. I would probably make it again with modifications.

—i.e.

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Jul 22, 2007

Very good! We had it one night with tortillas, eaten like a soup, and the next night served over rice, eaten with tortilla chips and sour cream. Both ways were delicious.

—LUNA47

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Mar 02, 2008

This recipe is incredible. I love using the slow cooker, because it is so easy and this recipe is no different. I have used this multiple times and it will be a staple in my menu. It is the best for using a shoulder roast. Since there are just two of us, I freeze some of the pork for easy future meals. Thanks for this awesome recipe. I have given it to many family and friends. I highly recommend it!! Thanks.

—Wendy G

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Dec 02, 2007

So simple and very good. Unlike some Mexican dishes I've made in the slow cooker, the flavor of this one lived up to the smell.

—Frugalux

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Nutrition

Calories
291 kcal
15%

Carbohydrates
13.4 g
4%

Cholesterol
99 mg
33%

Fat
13.9 g
21%

Fiber
3.9 g
15%

Protein
29.2 g
58%

Sodium
862 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 291
** Calories from Fat: 125

% Daily Value *
** Total Fat 13.9g 21 %
** Saturated Fat 5.1g 26 %
** Cholesterol 99mg 33 %
** Sodium 862mg 34 %
** Potassium 867mg 24 %
** Total Carbohydrates 13.4g 4 %
** Dietary Fiber 3.9g 15 %
** Protein 29.2g 58 %
** Sugars 6.2g
** Vitamin A 26 %
** Vitamin C 20 %
** Calcium 11 %
** Iron 35 %
** Thiamin 81 %
** Niacin 75 %
** Vitamin B6 55 %
** Magnesium 20 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.