Pulled Pork And Green Chile Taco Filling Recipe

Name: Pulled Pork And Green Chile Taco Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rolled-and-tied 3-lb. boneless pork-shoulder roast; Salt and pepper; 2 tablespoons vegetable oil; 1 large chopped onion; 2 minced garlic cloves; 2 Anaheim chiles, seeded and chopped; 2 poblanos, seeded and chopped; 1 jalapeno, seeded and chopped; 1/2 cup chicken broth; 1/2 cup barbecue sauce; 2 tablespoons Dijon mustard; Salt and pepper

Servings: persons

1 rolled-and-tied 3-lb. boneless pork-shoulder roast
Salt and pepper
2 tablespoons vegetable oil
1 large chopped onion
2 minced garlic cloves
2 Anaheim chiles, seeded and chopped
2 poblanos, seeded and chopped
1 jalapeno, seeded and chopped
1/2 cup chicken broth
1/2 cup barbecue sauce
2 tablespoons Dijon mustard
Salt and pepper

1
Season roast with salt and pepper. Warm vegetable oil in a large skillet over medium-high heat. Cook pork, turning often, until browned on all sides, about 15 minutes. Transfer to slow cooker.
2
Pour off all but 2 Tbsp. fat in skillet. Add chopped onion, minced garlic, and seeded and chopped Anaheim chiles, poblanos and jalapeno. Saute until softened, about 5 minutes. Pour in chicken broth; bring to a boil, stirring to pick up browned bits. Stir in barbecue sauce and Dijon mustard. Pour over pork in slow cooker. Cover; cook on low until pork is very tender, 6 to 8 hours.
3
Transfer pork to a platter; cool. Skim fat from cooking liquid, transfer to a pan and cook over medium-high heat until reduced to 2 1/2 to 3 cups. Pull pork into shreds, discarding fat and gristle. Return pork to cooker, pour liquid over and stir. Season with salt and pepper and serve.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 rolled-and-tied 3-lb. boneless pork-shoulder roast, Salt and pepper, 2 tablespoons vegetable oil, 1 large chopped onion, and more.

Yes, Pulled Pork And Green Chile Taco Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pulled Pork And Green Chile Taco Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions