Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

65
Diyeana 5

"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 servings 291 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

65
  1. 86 Ratings

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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 ...

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 ...

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.

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 el...

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 b...

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 ...

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.