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Pulled Pork and Green Chile Taco Filling

Prep time 15 mins
Cook time 8 hrs
Yield Serves: 8


  • 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 jalapeño, seeded and chopped
  • 1/2 cup chicken broth
  • 1/2 cup barbecue sauce
  • 2 tablespoons Dijon mustard
  • Salt and pepper

Nutrition Information

  • calories 318
  • fat 16 g
  • satfat 5 g
  • protein 35 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 114 mg
  • sodium 499 mg

How to Make It

  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 jalapeño. Sauté 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.