Crock Pot Mexican Pork
Discover the ultimate comfort food with this flavorful Crock Pot Mexican Pork recipe! Featuring tender, slow-cooked pork shoulder infused with a bold blend of spices like paprika, cumin, and chili powder, this dish is a fiesta of smoky, savory goodness. Aromatic onions, garlic, and zesty lime juice elevate the flavor, while a splash of chicken broth and diced tomatoes with chilies create a rich, saucy base. Perfect for tacos, burritos, or rice bowls, this hands-off recipe takes just 20 minutes of prep time before simmering to perfection in your slow cooker. Ideal for meal prep or serving a crowd, this Mexican-inspired pork is as versatile as it is delicious. Don’t forget to top it off with fresh cilantro and a squeeze of lime for an irresistible finishing touch!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, trimmed of excess fat)
- 2 tablespoons Olive oil
- 1 whole Onion (medium, diced)
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Paprika
- 1.5 teaspoons Ground cumin
- 2 teaspoons Chili powder
- 1.5 teaspoons Dried oregano
- 2.5 teaspoons Salt
- 1 teaspoon Black pepper
- 14.5 ounces Canned diced tomatoes (with green chilies, undrained)
- 1 cup Chicken broth
- 2 tablespoons Fresh lime juice
- 2 whole Bay leaves
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the pork shoulder with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika on all sides.
Sear the pork shoulder in the hot skillet for 3-4 minutes per side until browned. Transfer the pork to the Crock Pot.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds. Transfer the mixture to the Crock Pot.
In a small bowl, combine the remaining paprika, ground cumin, chili powder, oregano, salt, and black pepper. Sprinkle the spice mixture evenly over the pork in the Crock Pot.
Add the canned diced tomatoes (with their juices), chicken broth, lime juice, and bay leaves to the Crock Pot. Gently stir to combine, making sure the pork is partially submerged in the liquid.
Cover the Crock Pot and cook on low for 8 hours or on high for 4-5 hours, until the pork is fall-apart tender.
Once cooked, remove the pork from the Crock Pot and shred it with two forks. Discard any remaining bay leaves.
Return the shredded pork to the Crock Pot and stir to combine with the juices.
Serve the Mexican pork in tacos, burritos, or rice bowls. Garnish with fresh cilantro and additional lime wedges as desired.
Nutrition Facts
Calories |
3905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.7 g | 352% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 8272 mg | 360% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 18.2 g | ||
| Protein | 311.0 g | 622% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 377 mg | 29% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6049 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
