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Crockpot Green Chili Shredded Pork

My parents have been making this for years and while I always tweak it a bit, depending on the ingredients I have on hand, it always seems to work out.

We do this once every few weeks because it's fast and it makes a TON of left overs, which as we all know are a lifesaver when you're trying to eat healthy and save time and money.

What you'll need:

  • 1- pork shoulder (as lean as you can get it)

  • 1 white or yellow onion

  • 1 tsp onion powder

  • 1tsp garlic powder

  • 1 tbsp ground cumin

  • 1 jar green salsa (don't use enchilada sauce)

  • 2 small cans chopped green chilis or 1 large can halved

  • salt

  • pepper

Put it together:

1. Finely dice onion

2. Combine cumin, garlic powder, and onion powder in small bowl

3. Spread onion in bottom of Crockpot and cover with one can (or half on large can) on green chilis

4. Generally season the pork shoulder with salt and pepper on both sides

5. Pat pork shoulder with cumin mixture and rub in and place on top of on onion and green chilis

Dump green salsa and 2nd can (or remainder) of green chilis on top of pork shoulder

Cook at 4 hours on high or 8 hours on low

Serve: we usually do tacos the first night and turn the rest into salad topping for the next day.



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