Note: You can prepare the sauce in advance, just complete steps 2-5 below and store the sauce in an airtight container in the fridge until you are ready to throw everything in the slow cooker.
Preheat your oven to 400 degrees. Another note: If you want to get an extra smoky flavor, you can roast your tomatillos and peppers on a grill instead of the oven.
Prepare the tomatillos, poblano and jalapeño peppers as noted and place them in a bowl. Toss with oil and a couple of generous pinches of salt and pepper.
Place the tomatillos and peppers cut side down on a baking sheet (or grill) and roast for 30 minutes. You want everything to develop a nice char on the outside, that's what gives the sauce the smoky flavor.
Next, place the roasted veggies in a blender. Add in the remaining sauce ingredients except salt and pepper and blend into a smooth consistency. Taste and add any salt and pepper to your liking.
Place the pork butt or shoulder in your crockpot. Pour the chile verde sauce on top of the pork. Cook on low for 8-10 hours.
When the pork is almost done and you are ready to eat. Prepare the rice if you are having it.
Remove pork from the crockpot and shred the pork with 2 forks, removing any excess fat.
Spoon a generous amount of the sauce over the pork for serving. Serve pork over a bed of greens and rice (optional). Or, you can use for tacos! Enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include rice for this recipe. See our full nutrition information disclosure here.