Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

61 Reviews

Prep: 15 min
Cook: 9 hr
Ready In: 9 hr 15 min

“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.” - by Diyeana

Ingredients

1 (4 pound) boneless pork shoulder roast, trimmed
3 tablespoons chili powder
1 cup chopped onions
4 cups water
2 (16 ounce) jars salsa
2 (10 ounce) cans diced tomatoes with green chilies, undrained

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Metric US

Original recipe yields 8 servings

Directions

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.
Cover and cook the pork on Low for 6 to 8 hours.
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.
Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

Nutrition

Amount Per Serving (8 total)

Calories
291 cal
15%

Fat
13.9 g
21%

Carbs
13.4 g
4%

Based on a 2,000 calorie diet

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Reviews (61)

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Rex

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 r..." See moreeduced 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

Aug. 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 ..." See morelime added such an amazing flavour to the dish, I couldnt imagine it without it. Thanks for the recipe. Definetely a keeper!"

DRAGONHEART

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..." See more 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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