The aroma of my recipe for Hatch Green Chile Pulled Pork Sirloin for Slow Cooker simmering all day will have your taste buds falling apart in anticipation! 

After a low and slow cook, this simple, slow cooker pork recipe is rendered fork-tender and can be easily shredded up for tacos, salads, enchiladas, sandwiches and more. The recipes is low-carb, keto-friendly freezer-friendly and one of my favorites for meal prep.

Rather than using a traditional pork shoulder roast, this pork slow cooker recipe features a pork sirloin roast. Pork sirloin is leaner, saving up to 8 grams of total fat and 50 calories for every 3-ounce serving yet flavor is retained, and enhanced, thanks to spices, a Mexican beer and fire-roasted Hatch green chiles.* 

(roasted Hatch peppers (light green) and poblano peppers (darker green)

In August and early September, I like sourcing the famous Hatch green chilies that hail from New Mexico and blistering them on the grill or in the oven until the skins eagerly slip off, like running shoes after a long day on the trail (lol). The remaining, tender flesh offers a mild spicy flavor with smokey overtones that really elevates all sorts of southwestern recipes.

If you don’t want to roast your own green chilies, you can often find them prepped for you in the produce department or a farmer’s market during Hatch season. I like to stock pile my roasted Hatch in the freezer to dole out year ‘round, but if in a pinch canned Hatch green chiles may be substituted without worry. Also, you can use roasted poblano peppers instead, too.Other than a pork sirloin roast or two (my 8-qt. slow cooker held three!), green chiles, an onion, and a few spices, all you need to finish this very forgiving green chile pulled pork recipe is a Mexican beer. Okay make that two, Mexican beers, one to drink and one to pour in the crock pot!

After the slow cooker pork sirloin finished cooking for about 8 to 10 hours, I simply transfer the roasts to a roasting pan, let them cool for a few minutes, and then shred up with two forks. Then, I use a slotted spoon to pull out the onion an chiles to stir back into the pulled pork, finishing the process by adding in some of the cooking juice to keep the meat moist.  Doing a slow cooker pork sirloin is surprisingly low fat, it’s a lean cut of pork and one 4-ounce serving of this green chile pork recipes has only 5g fat.

From here, it’s simply serving on a sandwich or potato, in a salad or soup, as the filling for tacos . . . or anything else you can think of, including the filling for these yummy zucchini “tortilla” enchiladas!

Per 4 ounce serving: 142 calories, 1.6g net carb, 5g fat, 19.3g protein. 

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5 from 9 votes

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Hatch Green Chile Pulled Pork Sirloin Roast for Slow Cooker

Prep Time

20 mins

Cook Time

8 hrs

Total Time

8 hrs 20 mins

 

Cook low and long all day in the slow cooker, and enjoy the delicious fork-tender pork that can be shredded for tacos, enchiladas, salads, soups, sandwiches and more. Roasted Hatch green chiles add a smokey, earthy flavor that is only mildly spicy.

Course: Main Course

Cuisine: Southwestern

Keyword: hatch, meal prep, meat sauce, pork, protein, roast, slow cooker, taco meat

Calories: 142 kcal

Ingredients

• 1 large onion chopped
• 1 lb. roasted hatch green chiles chopped*
• Or substitute three 4-oz. cans Hatch Green Chilies
• 12- oz can Mexican beer I used Modela
• 4 to 6 lbs pork sirloin roast in may be 2 to 3 smaller roasts
• 1 tablespoon minced garlic
• 1 tablespoon ground black pepper
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 2 tablespoons dried parsley
• 2 teaspoons dried oregano
• 2 teaspoons salt

Instructions

1. Use 8-qt slow cooker. Add chopped raw onions and chopped roasted green chiles to bottom of crock. Pour in beer.
2. Rub pork roast(s) with garlic and season on all sides with black pepper, cumin, paprika, parsley, oregano, and salt.
3. Place roasts in slow cooker and cover with lid. Slow cook for 8 to 10 hours on low, or until roasts are fork tender and shred easily with a fork.
4. Remove roasts from slow cooker, let cook 5 minutes to touch, and shred with two forks. Use a slotted spoon to catch up green chiles and onions that remain in pot; add to shredded pork. Pour in approximately ½ to ¾ cup of the cooking liquid into shredded port to keep it moist and tender.
5. Serving suggestions include to use in tacos and enchiladas, salads and soups, or even on baked potatoes.
6. Serving size 4 ounces. Servings vary based on size of roast(s) used.

Recipe Notes