Pork chilli rojo (Pulled pork with red chilli sauce)

    9 hours 15 min

    I've made it a couple of times now and absolutely love it. It gets better every time! Slow cooking the roasting joint in an oven roasting bag makes the meat so tender! Serve the pork with tortillas.

    89 people made this

    Serves: 8 

    • 1 (2kg) boneless pork shoulder roasting joint, trimmed
    • 3 tablespoons chilli powder
    • 160g chopped onions
    • 1L water
    • 3 (270g) jars salsa
    • 2 (400g) tins chopped tomatoes
    • 1/2 (215g) jar mixed chillies, drained and chopped

    Prep:15min  ›  Cook:9hr  ›  Ready in:9hr15min 

    1. Place the pork roasting joint into an oven roasting bag set inside a slow cooker. Sprinkle the chilli powder over the joint and arrange onions on top of the joint. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 2.5cm 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 2.5cm deep.
    2. Cover and cook the pork on Low for 6 to 8 hours.
    3. Remove the pork and onions from the bag and place in a large casserole; reserve 180ml 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.
    4. Bring to the boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

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    Reviews in English (70)


    This recipe is now in my keeper file. We added a very small pinch of Cumino at the point of boiling. It adds a definite zip to the recipe. Since we prefer eat this type of meal in soft tortillas we reduced the diced tomatoes by half and drained the juice. If saturated fat is a concern I recommend refrigerating for one night and skimming off the fat....  -  18 Jan 2008  (Review from Allrecipes US | Canada)


    This was a great flavour. I added a couple of things though, in my opinion, enhanced the flavour even more so. Added 3 cloves garlic and 1 half of a lime( rind and all). Let it all cook together. the lime added such an amazing flavour to the dish, I couldnt imagine it without it. Thanks for the recipe. Definetely a keeper!  -  09 Aug 2008  (Review from Allrecipes US | Canada)


    I took the original posters lead and actually made this using verde salsa - one medium and one hot. I also reduced the cans of tomatoes and chili to one but kept the juice. A bit of cumino as it all came to a boil in the final phase. All I can say is, "Wow!!" Even better than what I've had in a local restaurant. Easy cleanup too. Thanks for the hints and the recipe.  -  18 Mar 2008  (Review from Allrecipes US | Canada)