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

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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.

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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