Description

This Slow-Cooker Peach and Green Chile Pork is a flavorful and tender pork roast cooked low and slow with a combination of juicy peaches, smoky bacon, and spicy green chiles. The pork shoulder is seasoned with smoked paprika, cooked in enchilada and barbecue sauces, then shredded and served with a thickened savory sauce over hot cooked rice. Garnished with green onions, this recipe offers a perfect balance of sweet, smoky, and spicy notes, making it a delicious and comforting meal for any occasion.

Ingredients

Pork and Seasonings

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon smoked paprika

Vegetables and Fruits

1-1/2 cups chopped onion
8 ounces frozen unsweetened sliced peaches
1 can (4 ounces) chopped green chiles
Thinly sliced green onions, for garnish

Sauces and Liquids

1/3 cup crumbled cooked bacon
1 can (10 ounces) green enchilada sauce
2 tablespoons barbecue sauce
1 teaspoon minced garlic
Hot cooked rice, for serving

Thickening Agent

1 tablespoon cornstarch
1 tablespoon cold water

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Instructions

Season the Pork: Season the pork shoulder roast evenly with salt, coarsely ground pepper, and smoked paprika. This will enhance the flavor of the meat throughout the slow cooking process.
Prepare the Slow Cooker: Place the seasoned pork into a 5- or 6-quart slow cooker. Add the chopped onions, frozen sliced peaches, and crumbled cooked bacon around the pork.
Mix and Add Sauce: In a small bowl, combine the green enchilada sauce, chopped green chiles, barbecue sauce, and minced garlic. Pour this sauce mixture over the pork and ingredients in the slow cooker to infuse rich flavors during cooking.
Slow-Cook the Pork: Cover the slow cooker and cook the pork on low heat for six to eight hours until the meat is fork-tender and easy to shred.
Shred the Meat: Once cooked, carefully remove the pork from the slow cooker and shred it into bite-sized pieces using two forks.
Skim and Thicken Sauce: Transfer the cooking liquid from the slow cooker to a small saucepan. Skim off any excess fat from the surface. In a separate bowl, mix together the cornstarch and cold water until smooth. Stir this mixture into the cooking liquid, then bring to a boil on the stovetop. Cook and stir the sauce for 1 to 2 minutes until it thickens.
Serve: Serve the shredded pork over hot cooked rice and spoon the thickened sauce over the top. Garnish with thinly sliced green onions for added freshness and color.

Notes

For easier shredding, cook the pork until it easily pulls apart with a fork.
You can substitute fresh peaches if in season; otherwise, frozen works perfectly.
If you prefer extra heat, add more chopped green chiles or a dash of cayenne pepper.
Using cooked crumbled bacon adds smokiness but can be omitted for a milder flavor.
To save time, prepare this recipe overnight or while at work for a ready meal later.
Serve with warm tortillas as an alternative to rice for a Tex-Mex twist.

Prep Time: 15 minutes
Cook Time: 6 hours 0 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: Tex-Mex