A family favorite! My kids beg for it and are always super excited for green chile pork night. We use 2 serranos and 2 jalapenos to give it more kick and we slice them in half (leaving the seeds) before putting in the crockpot to make sure that flavor comes out in the sauce. We shred the meat and make tacos with a little cheese and some of that wonderful sauce on top.

I've made this recipe several times. It is AMAZING!!! Love how simple it is to make, too. I serve it with tortillas, black beans, and a little plain Greek yogurt. Thanks for sharing your awesome recipe!!!

Great recipe. The changes I made were adding chopped garlic and ground chipotle chili pepper it adds a nice smoky flavor. Thanks for sharing recipe.

DELISH! I put in even more spicy peppers as we like it hot. We eat it with taco sides in a soft yellow taco tortilla.

Love this recipe. I made it twice for company and every enjoyed it. It's so easy to put in the slow cooker and have ready when guests arrive. The first time I made it as written, but it wasn't spicy enough. The second time I added jalepenos and sliced half of the peppers so the flavor would absorb into the meat better. I served the cooked betters on the side for those who like extra spice. I also didn't like the fattiness of the shoulder the first time, so I made it with tenderloin the second time. Great as filling for tacos or burrito bowls. The leftovers freeze well, so I doubled the recipe (using tenderloin) and had leftovers for several future meals.

Made this the other night. Love the spice! Used leftovers to make pork tacos...yum!

Used it in corn tortillas. Good.

I made this yesterday. It was great. Here are the tweaks I made: In our local supermarket, I was able to buy pork shoulder pre-cut into large chunks and packaged in 2-3 lb bunches. I used a 2 3/4 lb package for the dish. I highly recommend using shoulder (as stated in the recipe) rather than loin for this dish. I trimmed the rind and seasoned the meat with s&p and also some sazon. I added about 4 or 5 cloves of garlic which I smashed and broke up and sprinkled over the onions before adding the meat. I used a medium green salsa and 2 sliced serranos, seeds and all. I added a small amount of cumin (maybe 1/2 tspn) and about the same amount of chipotle powder. I didn't leave out any of the ingredients listed in the recipe. I cooked on low for 5 hours and the meat fell apart under gentle pressure. I fished the meat out into a bowl and shredded it. Next I poured the liquid and veggie solids through a strainer. I put 1/2 or 2/3 of the liquid back into crock pot and added the shredded meat. I then put the veggie solids and remaining liquid into a bowl and pureed with an immersion blender until smooth. The result was a delicious, thick green sauce. I served the meat on flour tortillas as soft tacos with shredded cheddar, sour cream and diced tomatoes. I spooned the green sauce on top. We both loved it. I plan to make enchiladas this weekend with the leftovers and The Best Red Enchilada Sauce from this site. Next time I will use a "hot" salsa and/or add more chiles.

Used jalapenos and cooked in pressure cooker. Great tacos. Used leftovers huevos ranchero style with some black beans. Delish.

I doubled everything but the meat, used hot green salsa, and added cumin and garlic. I pureed everything but the meat to use as the sauce. It's pretty good. The sauce is thick enough and has a little kick to it. The meat is pretty bland without the sauce, but I have the sauce so all is well. I ate on a flour tortilla with sour cream.