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Hatch Chile Pulled Pork

Hatch Chile Pulled Pork
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The following recipe and photography were provided by Christina Musgrave of Tasting with Tina.

If you love Hatch Chile season as much as we do, you’ll love this Hatch Chile Pulled Pork! This recipe has simple ingredients but is packed with so much flavor.

Hatch Chiles are special seasonal peppers that arrive to Heinen’s stores once a year, usually in mid-August, for a limited time. They come to Heinen’s direct from Hatch, New Mexico and are available raw or roasted. They’re also easily frozen, so you can stock up to enjoy throughout the year until the next Hatch season rolls around.

Hatch Chiles are delicious additions to a variety of sweet and savory recipes, including classic pulled pork!

Hatch Chile Pulled Pork in a red pot

When making pulled pork at home, there’s no better meat than Heinen’s CARE Certified pork shoulder. Heinen’s pork comes from Heritage Breed duroc animals which are prized for their superior genetics that result in cuts that are highly marbled, flavorful, tender and easy to cook.

Slow cooking the pork with Two Brothers Fan Favorite sweet & smokey seasoning, Two Brothers honey barbeque sauce and diced hatch chiles guarantees a tender, pull-apart pork that your whole family will love.

Serve this pulled pork on a sandwich with Heinen’s brioche buns, Heinen’s coleslaw, avocado and greens for a complete meal.

Hatch Chili Pulled Pork Sandwich on a wooden board covered with parchment paper, and surrounded by Two Brother's BBQ Sauce and Sweet and Smokey Seasoning, and Heinen's Brioche Hamburger Buns

Why You’ll Love This Recipe

  • It is Easy to Prep This Hatch Chile Pulled Pork only requires 10 minutes of active prep time, so you can get it ready in the morning and have dinner waiting for you at the end of a busy day!
  • It Features Heinen’s Heritage Breed Duroc Pork. Heinen’s Pork is top quality and raised on family farms in Pennsylvania. It is also comes from Heritage Breed Duroc animals. These animals have superior genetics that result in premium marbling, tenderness and flavor. This type of pork is commonly found on high-end restaurant menus, but you can get it at your local Heinen’s for an incredible value.
  • It is a Great Way to Celebrate Hatch Chile Season. This recipe is a great way to celebrate the arrival of Hatch Chiles at Heinen’s! These delicious peppers are known for their unique earthy flavor and relatively mild spice level. Enjoy them while they last or a buy a bunch to freeze until the next Hatch season.

Hatch Chile Pulled Pork

Hatch Chile Pulled Pork


  • 3 lbs. Heinen's Heritage Breed Duroc pork shoulder
  • 3 Tbsp. Two Brothers sweet & smokey seasoning
  • 3 Hatch Chiles, seeded and diced
  • 1 can Founders All Day IPA
  • 1/2 cup Two Brothers honey barbecue sauce
  • 1 avocado, sliced for serving
  • Heinen’s coleslaw, for serving
  • Fresh greens, for serving
  • Heinen’s brioche buns, for serving


  1. Preheat the oven to 300°F.
  2. Place the pork shoulder in a Dutch oven. Rub the pork with the Two Brothers seasoning. Top with the diced Hatch Chiles, beer and Two Brothers barbeque sauce.
  3. Place the lid on Dutch oven and set the pot in the oven. Roast for 6 hours, turning 2 times during cooking. The pork should be falling apart and tender when finished. If the pork isn’t tender, cook for 30 minutes more, until falling apart.
  4. Remove the pork from the oven and shred it in the Dutch oven, mixing the pulled pork with the juices.
  5. Serve on a Heinen’s brioche bun with greens, sliced avocado and Heinen’s coleslaw.

Closeup of Hatch Chile Pulled Pork Sandwich layered with avocado slices

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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