This slow-braised pork shoulder is seasoned with fire roasted hatch chiles, garlic and spices and makes a great filling for loose meat sandwiches, tacos and enchiladas. This recipe makes a big pot of green chile pulled pork to feed a crowd.
For Beer Braised Hatch Chile Chopped Pork Sandwiches:
8soft kaiser or sandwich rolls
2ripe tomatoes,sliced
2cupslettuce leaves
8slicescheesemuenster, provolone, gouda, American
4cupsBeer Braised Hatch Chile Chopped Pork
Instructions
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.
For Pork Sandwiches, shown:
Build the sandwiches with arugula and tomato on the bottom bun. Pile on the hot chopped pork and a slice of provolone or smoked gouda. Garnish with additional cilantro and the other half of the bun.
Video
Notes
Can be used as a filling for sandwiches, as a topping for rice or pasta, in tacos, burritos or enchiladas or in casseroles.