Green Chile Pulled Pork Recipe

Prep and season pork

Pat the pork shoulder dry with paper towels. Trim excess large pockets of fat but leave a thin fat cap for flavor. Combine kosher salt, black pepper, ground cumin, dried oregano, garlic powder, and onion powder in a small bowl. Rub the spice mixture evenly over the entire pork shoulder, pressing it into crevices. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight for deeper flavor (if refrigerated, remove 30 minutes before cooking).

Sear (optional)

Preheat a large heavy skillet or Dutch oven over medium-high heat and add vegetable oil. When shimmering, sear the pork shoulder on all sides until well browned, about 3–5 minutes per side. Browning is optional but builds flavor.

Braise the pork

Preheat oven to 300°F (150°C) if using an oven. Place the seared pork shoulder in a Dutch oven or a roasting pan with a lid. Add chicken broth, apple cider vinegar, and brown sugar to the pan. Cover tightly with a lid or foil and cook low and slow: in the oven for 3.5–4 hours, or in a slow cooker on low for 6–8 hours, or on the stovetop at a bare simmer with the lid on for 3.5–4 hours. Cook until the pork is very tender and easily pulls apart with forks (internal temperature should be at least 195–205°F).

Rest and shred

Carefully transfer the pork to a cutting board and let rest for 10–15 minutes. Reserve 1/2 cup of the cooking liquid. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large bits of fat. Toss shredded pork with some reserved cooking liquid to keep it moist.

Roast and prepare chiles (if not using pre-roasted)

If using fresh chiles, roast poblanos and Hatch/Anaheim chiles over an open flame or under a broiler until skins are blackened and blistered, turning to char evenly. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam; this loosens skins. Peel, seed, and roughly chop the roasted chiles.

Blend sauce

In a blender or food processor, combine roasted green chiles, poblano (if using), chopped white onion, garlic cloves, cilantro, lime juice, olive oil, ground coriander, salt, and black pepper. Add 1/4–1/2 cup of water or reserved cooking liquid to help blending and reach a smooth but slightly textured consistency. Blend until smooth or to your preferred texture. Taste and adjust salt, lime, or heat as needed.

Simmer sauce (optional)

For a deeper, cooked flavor, warm a saucepan over medium heat and add the blended sauce. Simmer gently 8–10 minutes, stirring occasionally, to meld flavors and reduce raw onion/garlic bite. If sauce becomes too thick, thin with a splash of water or reserved cooking liquid.

Combine shredded pork and green chile sauce: Transfer the shredded pork to a large bowl or back into the Dutch oven. Pour 1 to 1 1/2 cups of the green chile sauce over the pork (reserve extra sauce for serving). Mix well until pork is evenly coated. Warm together over low heat for 5–10 minutes so flavors marry. Add additional reserved cooking liquid or water if you prefer a saucier consistency.

Taste and finish: Adjust seasoning with salt, pepper, or lime juice. Stir in chopped cilantro and sliced green onions if using. Serve hot with lime wedges on the side and additional sauce or hot sauce available.

Serving suggestions: Use as a filling for tacos, burritos, tortas, sandwiches, or serve over rice or alongside beans and grilled vegetables.