Total Time
4hrs 5mins
Prep 5 mins
Cook 4 hrs

This is a variation on my Chile Verdadero I did to make shredded pork for a taco bar. If you don't have hatch chiles, use another or a mix.

Ingredients Nutrition

  • 1814.36 g pork, but (shoulder)
  • 236.59 ml onion, chopped
  • 29.58 ml garlic, minced
  • 453.59 g tomatillos (fresh chopped or canned drained)
  • 453.59 g hatch chiles, roasted with stem tops removed and roughly chopped
  • cumin
  • Mexican oregano (regular oregano will work)
  • salt
  • pepper

Directions

  1. Plop the pork in your crock pot.
  2. Sprinkle everything else on top and cover.
  3. Cook on low for 8 + hours or on high for 4+ hours.
  4. Remove al the goodies and place in a big bowl.
  5. Place pork on the cutting board (preferable with a drip ring to catch all that good juice.
  6. Use 2 forks or your fingers to shred.
  7. Put shredded pork in the bowl with the goodies and as much juice as you want. Mix well.
  8. Serve.
  9. If you have other juice, save it in the fridge and use it for something else.
  10. Scale the recipe to your needs. However, instead of scaling down, just freeze some for future meals.
  11. Enjoy.