Pork Chile Rojo (Pulled Pork with Red Chile Sauce) Recipe

  • 1 boneless pork shoulder roast, trimmed (4 pound )
  • 3 tablespoons chili powder
  • 1 cup chopped onions
  • 4 cups water
  • 2 jars salsa (16 ounce jars)
  • 2 cans diced tomatoes with green chilies, undrained (10 ounce cans)
Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep. Cover and cook the pork on Low for 6 to 8 hours. Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
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