Slow-Cooked Green Chili Pork Tacos

Slow Cooked Green Chili Pork Tacos

Last year at a food blogger conference I was introduced to Jenny Flake, the home cook whiz behind Picky Palate. I was immediately taken with her big beautiful smile and incredible style both in and out of the kitchen. I had been a long time reader of the Picky Palate blog so although we had never met before it was kind of like seeing an old friend. The fact that Jenny is the mother of three boys yet still finds the time to shower her readers daily with magical recipes tells you a little bit about her giving nature.

As soon as I got my hands on Jenny's Picky Palate Cookbook I struggled to decide what to make first, no easy feat given the combination of her great ideas with Matt Armendariz's mouthwatering images. I finally settled on her simple slow cooker taco recipe. It was easy to put together and the flavors married beautifully.

Thanks and congratulations on your first book, Jenny. I love it!!!!

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Slow-Cooked Green Chili Pork Tacos (makes 8 servings )

Prep Time: 2 mins Cook Time: 3 mins

nut free

dairy free


  • 1/2 cup water
  • 4 pound pork shoulder or butt
  • 2 tablespoons worchestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 cups (or 1 12-ounce jar) mild tomatillo salsa


1. Place the water in the slow cooker and place pork on top.

2. Sprinkle the pork with the Worchestershire sauce, salt and garlic powder.

3. Cover and cook on high for 3 hours, or on low for 5 hours. (Once the pork is finished cooking, it is okay to leave your slow cooker on the \\\\\\\"warm\\\\\\\" setting until you\\\\\\'re ready to proceed with the recipe.)

4. Remove the pork from the slow cooker, discard the cooking liquid, and shred the pork into bite-sized pieces. Return the pork to the slow cooker and mix in the salsa. Keep the slow cooker on the warm setting until ready to serve.

5. Serve with tortillas, cheese, tomatoes, lettuce and sour cream to make tacos.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • Cheryl

    I can only find a 7-8 lb. pork shoulder. What is your recommendation for not wasting the rest? I'm wondering if I could/should freeze it, or if I should just double up the recipe. If so, how much cooking time should I add? Thanks.

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    • Cheryl

      Also wondering if this is good to freeze leftovers.

      leave a comment