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Unknownchef86's Chipotle Pulled Pork, Chicken or Beef

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“This is so simple, it's almost a non-recipe, but so delicious I had to submit it. I came up with it one day when I wanted to do something different with a pork tenderloin. It was such a hit, it became a family favorite, replacing the pallid-by-comparison taco meat. It works just as well with boneless chicken or beef. It's very popular at potlucks and get-togethers, also. Pork weight is an estimate...I just use a good-sized roast. This is also a good recipe for OAMC, as you can cook and shred, then package the meat for later use.”
6hrs 5mins
1 dinner

Ingredients Nutrition

  • 2 -4 lbs pork tenderloin (or use lean boneless chicken or beef) or 2 -4 lbs lean pork roast (or use lean boneless chicken or beef)
  • 1 (24 ounce) jarmedium chipotle salsa (I use Safeway brand)


  1. Make sure the pork is trimmed of excess fat, then rinse with cold water.
  2. Place roast in a crockpot and pour the salsa over the top.
  3. Let cook 6-8 hours or til meat easily shreds.
  4. Remove roast from crockpot and place on a platter; shred with two forks and return to crockpot, mixing with remaining salsa.
  5. Use as you would taco meat, serving with tortillas and appropriate toppings (cheese, tomatoes, lettuce, sour cream, etcetera).
  6. If desired, after roast is cooked, juices in crockpot can be thickened with a tablespoon of flour and enough water to make a thin paste.

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