Ingredients

The following ingredients have 4 Servings
  • 1 large onion (chopped)
  • 1 lb. roasted hatch green chiles (chopped*)
  • Or substitute three 4-oz. cans Hatch Green Chilies
  • 12- oz can Mexican beer (I used Modela)
  • 4 to 6 lbs pork sirloin roast (in may be 2 to 3 smaller roasts)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 tablespoons dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons salt

Instruction

  • Use 8-qt slow cooker. Add chopped raw onions and chopped roasted green chiles to bottom of crock. Pour in beer.
  • Rub pork roast(s) with garlic and season on all sides with black pepper, cumin, paprika, parsley, oregano, and salt.
  • Place roasts in slow cooker and cover with lid. Slow cook for 8 to 10 hours on low, or until roasts are fork tender and shred easily with a fork.
  • Remove roasts from slow cooker, let cook 5 minutes to touch, and shred with two forks. Use a slotted spoon to catch up green chiles and onions that remain in pot; add to shredded pork. Pour in approximately ½ to ¾ cup of the cooking liquid into shredded port to keep it moist and tender.
  • Serving suggestions include to use in tacos and enchiladas, salads and soups, or even on baked potatoes.
  • Serving size 4 ounces. Servings vary based on size of roast(s) used.