Flaming Slow Cooker Pork

Flaming Slow Cooker Pork

DarthsAuntie 1

"If you are not a pork fan, substitute chicken breasts! Blazing hot peppers highlight this dish! Pork tenderloin is slow cooked with hot picante sauce and canned chipotle chili peppers. Start it early in the morning for fiery pork burritos for dinner. I like to serve this with flour tortillas, black beans, shredded cheese, corn, and sour cream. This recipe can also be adjusted for spice by using different peppers or omitting the peppers completely."

Ingredients 8 h 5 m {{adjustedServings}} servings 156 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Put pork tenderloin into slow cooker. Pour picante sauce over the pork; add green chiles, chipotle peppers in adobo sauce, and lime juice.
  2. Cover and cook on High until the pork is tender enough to be shredded easily with 2 forks, about 5 hours. Remove pork to a cutting board, shred, and return to sauce. Continue cooking on Low another 3 to 4 hours.
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Reviews 8

  1. 8 Ratings


This was quite tasty - With some adjustments - I think very few could really enjoy it as written. I used 16oz of Medium salsa (that brand that's NOT made in New York City), which is pretty hot in its own right, only 3 of the chipotle peppers in adobo, the can of chilis & the lime. Once cooked, all we could really taste was HOT. I drained most of the juice (as that's where most of the heat was), then added a little mild salsa, adobo seasoning and a dash of worcestershire and let it go for another hour or so. The result was quite tasty, I have to admit, and I think we'd do it again, maybe use just the adobo sauce & pull out the peppers?


This is not for the faint of heart! My husband and I loved it, but our tongues were on fire long after we ate. I don't usually care for pork, but this was great.

Janet Henderson

Thanks for sharing this recipe. We loved this recipe and I will make this again! Though I have to admit I only used about 4 of the peppers in the can and 1/2 of the adobo sauce. I did add some bell peppers and a jalapeno since I had them. My husband Loved it!