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Slow Cooker Chile Verde Pork Roast Recipe

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!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Chile Verde Pork, pulled pork, Slow Cooker Chile Verde Pork, Slow Cooker Pork Roast
Servings: 6 people
Calories: 315kcal


  • Slow Cooker


  • 2-3 pound Pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 2-3 tomatillos husked and chopped*
  • 1 jalapeno pepper seeded and chopped (optional- I usually don't add this because of my kids)
  • 16 ounces green salsa
  • 1 (4 oz) can green chilies
  • 14 ounces diced tomatoes
  • 1 teaspoon cumin


  • Spray your slow cooker with non-stick cooking spray.
  • Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
  • Cook on low for 8-10 hours.
  • Once finished, shred the roast with two forks (it will literally fall apart).
  • 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 (Nutritional information does not include toppings)
To turn this into a freezer meal:
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days.
When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-10 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Follow remaining instructions as written.


Calories: 315kcal | Carbohydrates: 11g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 646mg | Potassium: 1094mg | Fiber: 2g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 2mg