Ingredients

The following ingredients have 12 Servings
  • 3 1/2 pounds pork shoulder ((a.k.a. Boston Butt))
  • 1 large onion (chopped)
  • 1 sweet bell pepper (chopped)
  • 12 ounce beer
  • 1 1/2 cups fire roasted hatch chiles (peeled, seeded & chopped)
  • 1 tablespoon dried oregano
  • 1/2 cup salsa verde
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup cilantro (chopped)
  • 8 soft kaiser or sandwich rolls
  • 2 ripe tomatoes, (sliced)
  • 2 cups lettuce leaves
  • 8 slices cheese (muenster, provolone, gouda, American)
  • 4 cups Beer Braised Hatch Chile Chopped Pork

Instruction

  • Cut the pork shoulder into cubes and transfer to a slow cooker.  Add the onions, green pepper and beer.  Stir to combine. Turn the cooker onto high.  Cover and braise for one hour.
  • Stir in the hatch chiles, salsa, cumin, salt and pepper.  Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.  
  • Place a sieve over a bowl and transfer the pork to the sieve.  Drain well -- reserving the braising liquid. Return the braised pork to the crock pot.
  • Shred and pull the braised pork using two forks, or optionally, you can roughly chop the pork on a cutting board.  
  • Add the chopped cilantro to the braised pork and stir to combine. If the pork mixture is dry, add a few spoonfuls of the reserved braising liquid and toss.