Low carb but packed with flavor, this Pork Chile Verde made effortlessly in your slow cooker is a meal you can really come home to! It’s meaty, delicious, and pairs with so many different sides, including your favorite low-carb tortillas!
This is one of my favorite low-carb meals. I mean, if you’re going to cook, cook bold! There are big, bold and sassy Tex-Mex flavors in every bite, and with a few shortcuts, this dish comes together in no time.
You can serve it with all your favorite low-carb sides, or no sides at all! It’s also terrific for those looking for a high-protein dish that’s perfect for meal prepping.
Ingredients
- Pork shoulder butt roast – Boneless. About 4 pounds, but a bit more is fine. Trim off excess fat.
- Spices: ground cumin, dried oregano, salt, pepper, red pepper flakes, ground cinnamon.
- Onion – I cook with brown or yellow onions, but any kind of onion will do.
- Salsa verde – Use your favorite brand of green tomatillo salsa.
- Green chiles – You can use mild or spicy.
- Chicken broth – Low or no-sodium added.
- Cilantro – About 12 stems of cilantro, stems and leaves and all.
- Sour cream – Optional, for topping.
How To Make Slow Cooker Pork Chile Verde
- Pour the salsa verde, green chiles, onion, and about ¼ cup of chicken broth into the slow cooker. Stir everything together.
- Mix the cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
- Rub the spice mix all over the pork, making sure to coat both the top and sides. Place the seasoned pork into the slow cooker.
- Cover and cook on low for 5–6 hours or on high for about 4 hours. The pork is ready when it’s tender and comes apart easily with a fork.
- Transfer the pork to a cutting board or plate and let it cool slightly. Use a spoon to skim off any extra fat from the liquid in the slow cooker.
- Shred the pork using two forks, then return the meat to the slow cooker. Stir to combine with the sauce and let it warm through for 10–15 minutes.
- Stir in chopped cilantro and taste to adjust salt or seasoning if needed.
Step-By-Step Process
Chef Jenn’s Tips
- Pork shoulder is the best cut for this—it becomes super tender and flavorful. Bone-in works too, just budget a little extra cooking time.
- Want more spice? Add in a diced jalapeño along with the other ingredients.
- If the sauce is too thin for your liking, transfer it to a saucepan and simmer for about 10 minutes to reduce. Or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water or broth to thicken.
Recommended
Make It A Meal
This pork chile verde works great over grits or scooped into warm tortillas. Add black beans, sweet potatoes, or a crunchy green salad on the side for a full meal.
Storage
Leftovers can be kept in the fridge in a sealed container for up to 4 days. Reheat on the stove or in the microwave. To freeze, portion it into freezer containers and store for up to 3 months. Defrost overnight in the fridge and warm it up before serving.
Slow-Cooker Pork Chile Verde
Ingredients
- 3 – 4 pounds boneless pork shoulder butt roast
- 1 large onion chopped
- 16 ounces salsa verde
- 4 ounces green chiles chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes crushed
- ⅛ teaspoon ground cinnamon
- ¼ cup fresh cilantro stems and leaves and all
- sour cream optional topping
- 1 cup chicken broth low or no-sodium added
Instructions
- Pour the salsa verde, green chiles, onion, and about ¼ cup of chicken broth into the slow cooker. Stir everything together.
- Mix the cumin, oregano, salt, pepper, cinnamon, and red pepper flakes.
- Rub the spice mix all over the pork, making sure to coat both the top and sides. Place the seasoned pork into the slow cooker.
- Cover and cook on low for 5–6 hours or on high for about 4 hours. The pork is ready when it’s tender and comes apart easily with a fork.
- Transfer the pork to a cutting board or plate and let it cool slightly. Use a spoon to skim off any extra fat from the liquid in the slow cooker.
- Shred the pork using two forks, then return the meat to the slow cooker. Stir to combine with the sauce and let it warm through for 10–15 minutes.
- Stir in chopped cilantro and taste to adjust salt or seasoning if needed.
Notes
Chef Jenn’s Tips
- Pork shoulder is the best cut for this—it becomes super tender and flavorful. Bone-in works too, just budget a little extra cooking time.
- Want more spice? Add in a diced jalapeño along with the other ingredients.
- If the sauce is too thin for your liking, transfer it to a saucepan and simmer for about 10 minutes to reduce. Or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water or broth to thicken.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
