Hatch Green Chile Pulled Pork

Name: Hatch Green Chile Pulled Pork
Prep time: 20 min
Cook time: 3 h 58 min
Total time: 4 h 18 min
Yield: 10 serving
Ingredients: 3 ½ pounds pork shoulder; 1 large onion; 1 Sweet Bell Pepper; 12 ounce beer; 1 ½ cups fire roasted hatch chiles; 1 tablespoon dried oregano; ½ cup salsa verde; 1 tablespoon ground cumin; 1 ½ teaspoons kosher salt; 1 teaspoon black pepper; ½ cup cilantro; 8 soft kaiser or sandwich rolls; 2 ripe tomatoes; 2 cups lettuce leaves; 8 lices cheese; 4 cups Beer Braised Hatch Chile Chopped Pork

User Reviews

4.8

54 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
4 hrs 18 mins
Servings
10
Calories
498 kcal
Course
Main Course
Cuisine
Mexican

Hatch Green Chile Pulled Pork

Andrew Underwood

Report

This slow-braised pork shoulder is seasoned with fire roasted hatch chiles, garlic and spices and makes a great filling for loose meat sandwiches, tacos and enchiladas. This recipe makes a big pot of green chile pulled pork to feed a crowd.

Share:

I Made This!

40 people made this

Print

12 people printed this

Save this

32 people saved this

Ingredients

Servings

3 ½ pounds pork shoulder (a.k.a. Boston Butt)
1 large onion chopped
1 Sweet Bell Pepper chopped
12 ounce beer
1 ½ cups fire roasted hatch chiles peeled, seeded & chopped
1 tablespoon dried oregano
½ cup salsa verde
1 tablespoon ground cumin
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ cup cilantro chopped

For Beer Braised Hatch Chile Chopped Pork Sandwiches:

8 soft kaiser or sandwich rolls
2 ripe tomatoes, sliced
2 cups lettuce leaves
8 lices cheese muenster, provolone, gouda, American
4 cups Beer Braised Hatch Chile Chopped Pork

Add to Shopping List

Instructions

Cut the pork shoulder into cubes and transfer to a slow cooker. Add the onions, green pepper and beer. Stir to combine. Turn the cooker onto high. Cover and braise for one hour.
Stir in the hatch chiles, salsa, cumin, salt and pepper. Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.
Place a sieve over a bowl and transfer the pork to the sieve. Drain well -- reserving the braising liquid. Return the braised pork to the crock pot.
Shred and pull the braised pork using two forks, or optionally, you can roughly chop the pork on a cutting board.
Add the chopped cilantro to the braised pork and stir to combine. If the pork mixture is dry, add a few spoonfuls of the reserved braising liquid and toss.

For Pork Sandwiches, shown:

Build the sandwiches with arugula and tomato on the bottom bun. Pile on the hot chopped pork and a slice of provolone or smoked gouda. Garnish with additional cilantro and the other half of the bun.

Notes

Can be used as a filling for sandwiches, as a topping for rice or pasta, in tacos, burritos or enchiladas or in casseroles.
Can be used as a filling for sandwiches, as a topping for rice or pasta, in tacos, burritos or enchiladas or in casseroles.

Nutrition Information

Show Details

Calories 498kcal (25%) Carbohydrates 32g (11%) Protein 46g (92%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 132mg (44%) Sodium 932mg (39%) Potassium 968mg (28%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1168IU (23%) Vitamin C 54mg (60%) Calcium 218mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 498 kcal

% Daily Value*

Calories	498kcal	25%
Carbohydrates	32g	11%
Protein	46g	92%
Fat	19g	29%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.04g	2%
Cholesterol	132mg	44%
Sodium	932mg	39%
Potassium	968mg	21%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1168IU	23%
Vitamin C	54mg	60%
Calcium	218mg	22%
Iron	5mg	28%