Slow-Cooked Chile Verde Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder simmered in a vibrant green chile sauce with tomatillos and jalapeños, perfect for tacos or rice bowls. This mexican-inspired cinco de mayo ready in about 440 minutes pairs pork shoulder, cut into 2-inch chunks, tomatillos, husked and rinsed, jalapeño peppers, stemmed and seeded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 8 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Brown 3 lbs pork shoulder chunks in batches for 3-4 minutes per side until deeply golden, then transfer to a slow cooker.
  2. Step 2: In a blender, combine 1.5 lbs tomatillos, 2 stemmed and seeded jalapeño peppers, 1 medium quartered white onion, 4 garlic cloves, 1/2 cup fresh cilantro leaves, and 2 cups chicken broth. Blend until smooth.
  3. Step 3: Pour the tomatillo-jalapeño sauce over the pork in the slow cooker. Add 1 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
  4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until the pork is fork-tender and shreds easily.
  5. Step 5: Remove pork pieces and shred with two forks, then return to the sauce and stir to coat thoroughly. Serve warm with tortillas or rice.

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Frequently asked questions

How long does Slow-Cooked Chile Verde Pork Shoulder take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Chile Verde Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomatillos, husked and rinsed from drying out.

Can I substitute ingredients in Slow-Cooked Chile Verde Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chile Verde Pork Shoulder for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chile Verde Pork Shoulder?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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