You are here: Home » Recipes » Southwestern Green Chile Pork Roast Southwestern Green Chile Pork Roast Recipe by National Pork Board Yield 8 servings Serve this Southwestern pork on corn tortillas and top with Salsa Verde, avocados and sour cream. PrintEmail Ingredients 3 to 4 pounds pork shoulder, trimmed of fat2 tablespoons olive oil1 cup onion, chopped1 -- (14 1/2-ounce) can tomatoes, diced2 -- (4-ounce) cans green chiles, diced2 teaspoons ground cumin -- Corn tortillas -- Salsa Verde -- Sliced avocados -- Sour cream Instructions Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side. Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper. Add 1 cup water. Cook on low for 6 to 8 hours, until tender Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork. Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.