Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

65
Diyeana 4

"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."

Ingredients

9 h 15 m {{adjustedServings}} servings 291 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

65
  1. 86 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 tortilla...

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...

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 ...