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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

SUBMITTED BY: Diyeana 

"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."
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RECIPE RATING:
This recipe has been rated 55 times with an average star rating of 4.7
Read Reviews (43)
PREP TIME  15 Min
COOK TIME  9 Hrs
READY IN  9 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. 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.
  2. Cover and cook the pork on Low for 6 to 8 hours.
  3. 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.
  4. 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on jan. 18, 2008 by Rex 
This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on mar. 18, 2008 by DRAGONHEART 
I took the original posters lead and actually made this using verde salsa - one medium and one... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed on aug. 9, 2008 by DEXTERSMAMA 
This was a great flavour. I added a couple of things though, in my opinion, enhanced the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed on jul. 11, 2007 by mermaid 
My guests said this dish was delicious. I had eight people for dinner, so made the recipe to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on jul. 22, 2007 by LUNA47 
Very good! We had it one night with tortillas, eaten like a soup, and the next night served... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed on oct. 4, 2008 by i.e. 
This was pretty good although my family decided that it needed more kick. I added some cayenne... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on mar. 2, 2008 by Wendy G 
This recipe is incredible. I love using the slow cooker, because it is so easy and this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on dec. 2, 2007 by Frugalux 
So simple and very good. Unlike some Mexican dishes I've made in the slow cooker, the flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on aug. 24, 2008 by Mickey 
UPDATE: Had leftovers today and they were very yummy! I was worried that the meat would dry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed on jul. 6, 2007 by littlered 
This was great, loved cooking in the bag. I cut back on the salsa and only used 1/2 can of... MORE

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Recipe Submitter:

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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Nutritional Information
Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Servings Per Recipe: 8

Amount Per Serving

Calories: 291

  • Total Fat: 13.9g
  • Cholesterol: 99mg
  • Sodium: 866mg
  • Total Carbs: 13.4g
  •     Dietary Fiber: 3.9g
  • Protein: 29.2g

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