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Tender, slow-cooked pork shoulder shredded and tossed in a tangy, smoky green chile BBQ sauce. Piled high on a soft brioche bun, this sandwich is a delicious taste of the American Southwest.
For 8 servings
Prepare the Pork Rub
Season and Sear the Pork
Slow Cook the Pork
Tender, slow-cooked pork shoulder shredded and tossed in a tangy, smoky green chile BBQ sauce. Piled high on a soft brioche bun, this sandwich is a delicious taste of the American Southwest.
This southwest recipe takes 505 minutes to prepare and yields 8 servings. At 984.84 calories per serving with 48.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Green Chile BBQ Sauce
Shred the Pork
Combine Pork and Sauce
Assemble and Serve
Add one or two minced chipotle peppers in adobo sauce or a seeded, minced jalapeño to the BBQ sauce for extra heat and smoky flavor.
If you don't have a slow cooker, cook the seared pork in a Dutch oven with the liquids at 300°F (150°C) for 4-5 hours, or until fork-tender.
This recipe also works wonderfully with boneless, skinless chicken thighs. Slow cook on low for 4-5 hours.
Instead of sandwiches, serve the pulled pork over nachos, in tacos, or on top of a baked potato for a different meal.
Pork shoulder is rich in high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Pork is a great source of several B vitamins, including thiamine (B1), niacin (B3), and B6. These vitamins are vital for energy metabolism, brain function, and the formation of red blood cells.
Green chiles contain capsaicin, a compound that may offer anti-inflammatory benefits and a temporary boost to metabolism.
A single Pulled Pork Sandwich with Green Chile BBQ Sauce contains approximately 650-750 calories, depending on the exact size of the bun and the fat content of the pork shoulder.
This sandwich is a good source of protein, which is essential for muscle repair and growth. However, it can be high in calories, fat, and sodium. To make it healthier, you can use a leaner cut of pork, choose a whole wheat bun, and serve it with a side salad instead of fries.
Yes, you can. Sear the pork using the 'Sauté' function in the Instant Pot. Then, add the onions and liquids, and pressure cook on high for 75-90 minutes. Allow for a natural pressure release for at least 15 minutes before shredding.
The best way to reheat pulled pork is in a covered skillet over medium-low heat with a splash of chicken broth or the reserved cooking liquid to prevent it from drying out. You can also microwave it in short intervals, stirring in between.
Hatch green chiles from New Mexico are the classic choice for their unique flavor. If you can't find them, roasted Anaheim or poblano peppers are excellent substitutes. You can use fresh-roasted, frozen, or canned chopped green chiles.
This recipe goes great with these complete meals
Layers of tender chicken, corn tortillas, and Monterey Jack cheese baked in a creamy, tangy green chile sauce. This comforting casserole is a weeknight dinner dream, delivering all the flavor of enchiladas without the fuss of rolling.
Plump, juicy shrimp marinated in a zesty blend of tequila, lime juice, and cilantro, then grilled to smoky perfection. These skewers are the ultimate summer appetizer or light dinner, ready in under 30 minutes!
Tender shredded chicken simmered in a savory green chile sauce, wrapped with rice and cheese in a warm tortilla, then baked until bubbly. A hearty and comforting Southwest classic that's perfect for dinner.
A creamy, crunchy coleslaw with a smoky kick from chipotle peppers and a tangy lime finish. This Southwest-inspired slaw is the perfect side for tacos, burgers, or pulled pork, ready in just 10 minutes.
