Pork Chile Rojo (Pulled Pork with Red Chile Sauce) Recipe - Allrecipes.com
Pork Chile Rojo (Pulled Pork with Red Chile Sauce) Recipe
  • READY IN 9+ hrs

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    9 hrs

    9 hrs 15 mins


  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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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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....

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.

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!

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.

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.

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.

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.

Aug 24, 2008

UPDATE: Had leftovers today and they were very yummy! I was worried that the meat would dry out, but it didn't. My bf had leftovers (eaten spooned over tortilla chips - with all the fixins) and also enjoyed it (and he HATES leftovers - lol). Very good! I was skeptical at first... my roast, when taken out of the slow cooker, had a lot of fat on it (which grosses me out!). After I shredded the meat, it was perfect! I followed the directions to a T, except for halving the recipe for my bf and I (I have lots of leftovers for tomorrow and the weekend, even after me having two servings and my bf having 4!!!). Served with soft corn tortillas, shredded lettuce and cheddar cheese, chopped tomatoes, fresh lime and sour cream. Next time, I'll prepare with green salsa or either top each helping with some. This goes particularly well with Spanish rice. Thanks for sharing such an easy recipe!


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  • 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.

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