This is a dish that will make your mouth open wide, smack you in the face, and make you say “Oh yeah.” Warm tortillas can be filled with meat, salsa, or perhaps some Pico De Gallo to make tacos.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 pounds pork shoulder roast
- 2 (4 ounce) cans diced green chilies, drained
- ¼ cup chili powder
- 1 teaspoon dried oregano
- 1 teaspoon taco seasoning
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt, or to taste
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
- Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 600 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is the first timed I prepared this recipe and it was for a taco dinner party, everyone loved it! It was moist and flavorful. We had six adults and still had leftovers. I will surely prepare it again.
Made exactly to recipe, this has become an amazing family favorite. I use the “Black Beans, Corn, and Yellow Rice” recipe here on All Recipes as a side dish and put out freshly-warmed flour tortillas 8-10″, along with bowls of grated cheese, sour cream, sliced avacados, chopped green onions, seeded & chopped tomatoes, fresh salsa, shredded cabbage, home-made refried beans and olives so people can make their own. Do NOT leave out the lime – that is the game changer!
I mixed all of the seasonings into a base of orange juice and marinated everything overnight first. I then sprinkled the roast with kosher salt and roasted it at 285 degrees for 6 hours (I had close to a 7 lb bone in roast.) Comes out fall apart tender with a great flavor. Great for tacos, nachos, burritos, just amazing!
Use taco seasoning instead of chili powder. Halved for 2 pound roast. Go easy on the salt.
This is delicious! It makes quite a bit more than my family will eat in one sitting, so I use leftovers in enchiladas, or mixed with eggs for breakfast burritos. Since it does make so much, it is great for having company over as well. It is so easy to make, and so tasty! Thank you!
delicious! I used way less chili powder, maybe 1 tablespoon and added about a cup of apple juice. pressure cooked it for 30 minutes and it was perfect! just a little sweetness to balance out the spices and salt
This is a great recipe for beef or pork. I also use liners in the crock pot to help with clean up. I use all the Ingredients listed but I also put In 2-3 tsp of chicken bouillon.( +/- to your taste ) and cook it on high for 4-5 hours than on low for a couple more. It doesn’t over cook it but especially with the beef , it just falls apart . I have made this dish a lot. My wife’s family says it taste very similar to Birria.
I used a leftover pound of pork roast that I had and adjusted the ingredients accordingly and added a 1/2 cup water and let it simmer for about ten minutes. I made my own taco seasoning from the recipe on here, as it’s very good as well, plus it’s lower sodium than store bought.
Wow!!! really good, my husband said, “be sure and save this recipe” so definitely going to keep it!
Exceptional taste! I cooked it in a dutch oven for 5 hours and it was falling off the bone. I let it cool a bit, put on my rubber gloves and shredded with my fingers. I then put it back int he juices to soak up. I took the suggestions of a couple of the other reviews and added 1/4 cup apple cider vinegar and chopped onion. This will become one of my go-to recipes.
This is really good and no changes are necessary.
This is really good and no changes are necessary.
I didn’t care for this recipe. I made it exactly as it said. Very bland.
Great Pork! Added Smoked Spanish Paprika, and almost doubled the spice mix. Roasted in oven for 4 1/2 hours on F325. Added a smidge of Apple Cider Vinegar to give a nice tang. Fantastic in Flour & Corn Tortillas. Cilantro & minced Red Onion with fresh made pickled Habanero sauce. Satanically delicious!! I had a 6 LB pork shoulder. Great leftovers. Fantastic Summer recipe. Fall off the bone, melt in your mouth GOOD!
Mmm, so good! I only had one can of chiles, so I used it along with some diced Serrano peppers. Love the spice! This had really good flavor. I cooked it in the slow cooker, shredded the meat and put it back into the sauce to coat the meat with the juices. So good, thanks for sharing!
First time making this recipe was for my daughters graduation party. 18# done in the oven, the other 14# done in the crock pot. The pork was used (with other meat options) for a taco/nacho bar. I was asked for the recipe from a number of people so I would say it was an overall hit. I only added cumin to the spices listed.
This is really good! Thanks. We used the crock pot on high for 5 hours.
This was not as flavorful as I thought it would. Will make it again and adjust the seasonings. I did use the pork with the eastern barbecue sauce.
Made it with substitution of 1 can peppers in adobo sauce for one of the cans of green chiles and it was the rave of my taco party! It was spicy Trying is slow cooker without modification (except adding a little beer) today.
Did the slower cooker like so many others. Used it for pork tacos. It was okay. Had way too much left over though so ended up tossing it. Not sure I’d repeat this one.
Excellent pork burrito filling!