Description
A simple, set-it-and-forget-it slow cooker recipe featuring tender pork shoulder simmered with frozen tomatillos, green chiles, and spices. This 5-ingredient meal delivers restaurant-quality flavor for a fraction of the cost.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston Butt), trimmed and cut into chunks
- 16 ounces frozen tomatillos (1 bag)
- 4 ounces canned mild diced green chiles (including liquid)
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
- Corn tortillas (6-inch)
- Toppings: diced white onion, fresh cilantro, sour cream, shredded cheese, lime wedges
Instructions
- Trim excess hard fat from the pork shoulder and cut into 3-4 large chunks. Season generously with salt and pepper.
- Place seasoned pork chunks in the bottom of a 6-quart slow cooker.
- Add frozen tomatillos (no need to thaw), canned green chiles with liquid, quartered onion, and smashed garlic.
- Sprinkle cumin and dried oregano over the ingredients and give the pot a gentle shake to distribute spices.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours until pork is fork-tender.
- Remove and discard the onion chunks and garlic cloves.
- Transfer pork to a bowl and shred using two forks.
- Ladle some of the green sauce from the slow cooker over the shredded pork (start with 1/2 cup) and mix. Adjust seasoning if needed.
- Warm corn tortillas in a dry skillet or microwave.
- Serve pork in tortillas with desired toppings and a squeeze of fresh lime juice.
Notes
Do not use pork loin as it will dry out; pork shoulder is required for tenderness. Frozen tomatillos are preferred for convenience. Save leftover green sauce for soups or rice. For a smoother sauce, blend the tomatillos and chiles before or after cooking. If using an Instant Pot, cook on High Pressure for 35 minutes with a 10-minute natural release.
- Prep Time: 10 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup pork with sa
- Calories: 280
- Sugar: 2
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 3
- Protein: 22
Keywords: slow cooker, green chili pork, verde tacos, easy dinner, meal prep, pork shoulder, tomatillos, 5-ingredient recipe