Slow Cooker Chile Verde Pork Roast Recipe

This pork is seriously so tender and full of flavor . . . and requires very little work on your end! We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is! My husband and I have been tinkering with this recipe for a long time, and I think we finally have it down perfectly. It is one of our favorites!
Slow Cooker Chile Verde Pork Roast Recipe
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!
  • 2-3 lb. pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
  • 1 onion, minced
  • 3 cloves garlic, crushed
  • 1 green pepper, finely chopped
  • 2-3 tomatillos, husked and chopped*
  • 1 jalapeno, seeded and chopped (optional- I usually don't add this because of my kids)
  • 1 (16 oz) jar green salsa
  • 1 (4 oz) can green chilis
  • 1 (14 oz) can diced tomatoes
  • 1 tsp cumin
  1. Spray your slow cooker with non-stick cooking spray.
  2. Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
  3. Cook on low for 8-10 hours.
  4. Once finished, shred the roast with two forks (it will literally fall apart).
  5. Serve on flour tortillas for tacos and add desired toppings.
*These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!
**Toppings: Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos

Equipment needed for this recipe:

Looking for more Mexican-inspired recipes? Try these:
Green Chile Rice
Chicken Chile Con Queso
Fully Loaded Guacamole
Taco Crescent Rolls
Fajita Salad

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  1. Rochelle says

    This recipe is SO amazing! And even better, it’s easy to make it gluten-free if you just check the labels of the green salsa and diced tomatoes. It has already become a family favorite:)

  2. Milly says

    I just made this pork but added refried beans and made burritos. The meat was so tender and packed with flavor. This was the easiest meal and my family LOVED it! Thank you so much for sharing!

  3. Jillian says

    Made this recipe last night, and while the flavor was excellent, the meal came out really watery! We ended up draining off the excess drippings and saved them for a stew, but that was a bit of a pain. Any guesses where I went wrong or what might have happened? I followed the recipe precisely!

    • Cyd says

      Not sure what cut of meat you used. If it was fatty, that would create more juices. You can always dish it out with a slotted spoon. Not sure what happened. We haven’t had it come out watery.

      • Jillian says

        Thanks for your reply! I had used the shoulder just as the recipe called for and even the butcher said that was the best choice for this type of recipe. I’ll give it another go soon and see if maybe it was a fluke 😉

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