Slow Cooker Chile Verde Pork Roast Recipe

This pork is seriously so tender and full of flavor . . . and requires very little work on your end! We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is! My husband and I have been tinkering with this recipe for a long time, and I think we finally have it down perfectly. It is one of our favorites!

Serves: 6-8

Slow Cooker Chile Verde Pork Roast Recipe

We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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  • 2-3 lb. pork roast (I usually get a shoulder because it is cheaper, but any kind will work!)
  • 1 onion, minced
  • 3 cloves garlic, crushed
  • 1 green pepper, finely chopped
  • 2-3 tomatillos, husked and chopped*
  • 1 jalapeno, seeded and chopped (optional- I usually don't add this because of my kids)
  • 1 (16 oz) jar green salsa
  • 1 (4 oz) can green chilis
  • 1 (14 oz) can diced tomatoes
  • 1 tsp cumin


  1. Spray your slow cooker with non-stick cooking spray.
  2. Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
  3. Cook on low for 8-10 hours.
  4. Once finished, shred the roast with two forks (it will literally fall apart).
  5. Serve on flour tortillas for tacos and add desired toppings.


These are like a green tomato, wrapped in a husk. When I first tried one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are delicious in this pork!
*Toppings: Lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, jalapenos

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11 Responses to “Slow Cooker Chile Verde Pork Roast Recipe”

    • Theresa Conn
      I made three of these for dump and go instapot meals (cook for 60 minute). We cooked two and gave one to my son and daughter-in-law as an easy meal because they are in the process of moving. We all put this as a #1 favorite taco night meal.
  1. Made this recipe last night, and while the flavor was excellent, the meal came out really watery! We ended up draining off the excess drippings and saved them for a stew, but that was a bit of a pain. Any guesses where I went wrong or what might have happened? I followed the recipe precisely!
  2. Liz Lewis
    Mine was also watery. I used a pork shoulder bone/in that had a lot of fat, which I believe was part of it, and I used a pressure cooker which doesn’t have any evaporation like other cooking methods. To solve the problem I just removed extra fat and liquid and thickened the rest with a few tablespoons of flour. Worked out fine. I do the same with the slow cooker chicken tacos on this site. Use a pressure cooker and then drain the extra liquid.

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