Hatch Green Chile Pulled Pork Sirloin Roast for Slow Cooker
Prep Time
20mins
Cook Time
8hrs
Total Time
8hrs20mins
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.
Or substitute three 4-oz. cans Hatch Green Chilies
12-ozcan Mexican beerI used Modela
4 to 6lbspork sirloin roastin may be 2 to 3 smaller roasts
1tablespoonminced garlic
1tablespoonground black pepper
1tablespooncumin
1tablespoonsmoked paprika
2tablespoonsdried parsley
2teaspoonsdried oregano
2teaspoonssalt
Instructions
Use 8-qt slow cooker. Add chopped raw onions and chopped roasted green chiles to bottom of crock. Pour in beer.
Rub pork roast(s) with garlic and season on all sides with black pepper, cumin, paprika, parsley, oregano, and salt.
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.
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.
Serving suggestions include to use in tacos and enchiladas, salads and soups, or even on baked potatoes.
Serving size 4 ounces. Servings vary based on size of roast(s) used.