Crock Pot Pork Tamale Filling
Transform your tamale nights with this irresistible Crock Pot Pork Tamale Filling, a rich and flavorful addition to your homemade tamales. Made with tender, slow-cooked pork shoulder infused with a smoky blend of spices like cumin, smoked paprika, and chipotle chili powder, this recipe brings a bold and authentic taste to the table. Simmered alongside aromatic onions, garlic, green chiles, and a tomato-infused broth, the pork becomes perfectly shreddable, soaking up every drop of its savory, spiced juices. With minimal prep time and the convenience of a slow cooker, this filling is an effortless way to prepare meals for a crowd—or freeze extras for future tamale feasts. Perfect for pairing with fluffy masa and steaming to perfection, this recipe guarantees a tamale experience packed with deep, comforting flavors.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, trimmed of excess fat)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Smoked paprika
- 1.5 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chipotle chili powder
- 1.5 cups Chicken broth
- 4 ounces Diced green chiles (canned)
- 2 tablespoons Tomato paste
- 1 medium White onion (diced)
- 3 Garlic cloves (minced)
Instructions
Trim any excess fat from the pork shoulder and cut it into 3-4 large chunks for even cooking.
In a small bowl, mix together the salt, ground black pepper, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, and chipotle chili powder to create a spice rub.
Rub the spice mixture evenly over the pork shoulder chunks, ensuring all sides are coated.
Place the diced white onion and minced garlic cloves at the bottom of a Crock Pot to create a flavor base.
Arrange the seasoned pork chunks on top of the onion and garlic mixture.
In a small mixing bowl, whisk together the chicken broth, diced green chiles, and tomato paste until well combined.
Pour the broth mixture over the pork in the Crock Pot, ensuring it surrounds the meat but doesn’t completely submerge it.
Cover the Crock Pot with its lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the pork is fork-tender and shreddable.
Once done, carefully transfer the pork to a cutting board and use two forks to shred it into fine, fluffy pieces.
Return the shredded pork to the Crock Pot, mixing it with the juices and onions to absorb the flavors further.
Allow the shredded pork to cook on LOW for an additional 20-30 minutes to enhance flavor.
Taste and adjust seasoning if necessary, adding a pinch of salt or more chili powder for heat.
Use the filling immediately in tamales, or refrigerate it in an airtight container for up to 3 days, or freeze for up to 3 months for later use.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 473 mg | 10% | |
*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.
