Melt-in-your-mouth green chili pulled pork puts tacos over the top

When cooking pork in the slow cooker, I like to season the meat with salt and pepper and let it cook as is, with nothing else added except for its own juices. Then I like to add the sauce at the end, just before serving.

Image: Nancy Foster/SheKnows

I’m always amazed at just how much liquid and drippings are in the slow cooker after letting the pork cook on low for six hours. The pork is so tender and full of flavor, especially when mixed with a cilantro, lime and green chili sauce. And don’t be shy with the salt; it really brings out the flavors. Plus, adding salt a little at a time is a good excuse for the cook to do more taste tests.

Image: Nancy Foster/SheKnows

Use this melt-in-your-mouth pork for tacos, burritos, sliders, or heck, just eat it straight out of the slow cooker. Who could blame you?

Cilantro, lime and green chili pulled pork recipe

Serves 5

Prep time: 15 minutes | Cook time: 6 hours 15 minutes | Total time: 6 hours 30 minutes


For the pork

  • 4-1/2 pounds pork shoulder blade Boston butt roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the green chili sauce

  • 1 cup drippings from the slow-cooked pork
  • 1 cup water
  • 2 tomatillos, peeled
  • 1 long green chili, stem and seeds removed
  • 1 jalapeño, stem and seeds removed
  • 1/2 cup chopped onion
  • 2 garlic cloves, peeled and chopped
  • 2 limes, juiced
  • 2 handfuls (about 25 sprigs) cilantro
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste) 


For the pork

  1. Sprinkle the pork on all sides with salt and pepper.
  2. To a slow cooker, add the pork (fat side up).
  3. Turn the slow cooker on low to the 6-hour setting, and cover with the lid.
  4. Carefully remove the meat from the slow cooker and onto a large plate. Pour the drippings from the slow cooker into a large bowl, and set aside for use in making the sauce. Use 2 forks to pull apart the pork. Discard excess fat.
  5. Transfer the pulled pork back into the slow cooker, cover with the lid, and let it sit while making the cilantro, lime and green chili sauce.
  6. Add the sauce to the pulled pork, and mix together.
  7. Serve while hot.

For the green chili sauce

  1. To a blender, add the drippings from the slow cooker, the tomatillos, long green chili, jalapeño, onion, garlic, lime juice, cilantro, pepper and salt.
  2. Blend on the sauce setting.
  3. Heat a medium-size pan on medium heat, and add the ingredients from the blender. Stir.
  4. Let cook until the mixture warms up and starts to thicken (about 10 minutes).
  5. Serve with the pulled pork.

More pulled pork recipes

Red Thai curry pulled pork tacos with slaw
Root beer pulled pork sandwiches
Pulled pork and Brie grilled cheese sliders