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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

  • Prep

    15 m
  • Cook

    9 h
  • Ready In

    9 h 15 m
Diyeana

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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Original recipe yields 8 servings

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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

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

Rex
76

Rex

1/18/2008

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....

DEXTERSMAMA
66

DEXTERSMAMA

8/9/2008

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!

DRAGONHEART
56

DRAGONHEART

3/18/2008

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.

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