Hey there, my fellow food lovers!
Are you in the mood for a flavor explosion? I’ve got just the dish for you!
Today, I’m sharing my mouthwatering green chili pulled pork recipe.
It’s juicy, spicy, and oh-so-tender. Perfect for tacos, sandwiches, or just on its own!
Trust me, once you try this, you’ll crave it again and again.
Let’s dive in!
Ingredient Substitutions
Pork loin roast can be substituted with chicken breasts or thighs for a leaner option or to accommodate those who don’t eat pork. Adjust cooking time as chicken typically cooks faster than pork. For a vegetarian alternative, use jackfruit, which mimics the texture of pulled pork when cooked and shredded.
Apple cider or juice can be replaced with pineapple juice for a tropical twist, or vegetable broth for a savory option. These alternatives maintain moisture and add flavor to the dish. Use the same amount as called for in the original recipe.
Flour tortillas can be swapped with corn tortillas for a gluten-free option or lettuce wraps for a low-carb alternative. If using corn tortillas, warm them slightly before serving to improve flexibility and prevent cracking. For lettuce wraps, choose large, sturdy leaves like romaine or butter lettuce.
| Preparation Time | 15-20 minutes |
| Cooking Time | 360-480 minutes |
| Total Time | 375-500 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-170 g
- Fat: 70-90 g
- Carbohydrates: 210-250 g
Ingredients
For the pork:
- 1.5 tsp hot sauce (I use Frank’s RedHot for a classic kick)
- 1 tsp black pepper
- 1 tsp chili powder
- 3 minced garlic cloves (freshly minced for best flavor)
- 0.5 tsp oregano
- 1.5 cups apple cider (adds sweetness and helps tenderize the pork)
- 1 boneless pork loin roast (3-4 lb) (cut into 2-inch chunks)
- 1 can chopped green chiles, drained
- 1.5 tsp salt
- 0.5 tsp cumin
For serving:
- shredded lettuce
- chopped cilantro
- 16 flour tortillas (8-inch)
- diced mango (adds a sweet, fresh counterpoint)
- lime wedges (for a bright, zesty finish)
Step 1: Prepare the Ingredients
Begin by placing the pork in a 5- or 6-quart slow cooker.
In a small bowl, mix together the following ingredients: cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin, and oregano.
This mixture will serve as the flavorful liquid that will cook the pork to perfection.
Step 2: Cook the Pork
Pour the prepared mixture over the pork in the slow cooker, ensuring that it’s evenly distributed.
Cover the slow cooker and cook on low setting for 6-8 hours, or until the pork is tender and easily pulls apart with a fork.
Step 3: Shred the Pork
Once the pork is fully cooked, carefully remove the roast from the slow cooker and allow it to cool slightly.
Using two forks, shred the pork into bite-sized pieces.
This allows the meat to soak up even more flavor from the sauce.
Step 4: Reheat and Serve
Return the shredded pork to the slow cooker, mixing it with the existing juices to heat through.
Once heated, use tongs to serve the pork in tortillas.
Add your choice of toppings such as diced onions, chopped cilantro, or shredded cheese to create a delicious meal tailored to your taste.
