Crockpot Mexican Pulled Pork
Get ready to elevate taco night with this irresistibly tender Crockpot Mexican Pulled Pork! Featuring a perfectly seasoned pork shoulder slow-cooked to juicy perfection, this recipe bursts with bold flavors from smoky chipotle peppers, zesty citrus juices, and a robust blend of spices like cumin, paprika, and oregano. The magic of the crockpot ensures hands-off cooking while delivering melt-in-your-mouth texture. Serve this versatile pulled pork in tacos, burrito bowls, or over rice, and top it with fresh cilantro for a vibrant finishing touch. Perfect for meal prep or feeding a crowd, this recipe is a flavorful, fuss-free way to bring Mexican-inspired comfort food to your table.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (butt roast)
- 2 tbsp Olive oil
- 4 units Garlic cloves, minced
- 1 medium Onion, diced
- 2 units Chipotle peppers in adobo sauce
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 tsp Chili powder
- 1 tsp Ground coriander
- 1 tsp Oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Orange juice
- 0.25 cup Lime juice
- 0.5 cup Chicken broth
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
Instructions
Trim excess fat from the pork shoulder and pat it dry with paper towels.
Rub the pork shoulder with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of olive oil.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown (about 3-4 minutes per side).
Place the seared pork shoulder in the crockpot.
In the same skillet, sauté the minced garlic and diced onion for 2-3 minutes until softened and fragrant.
Transfer the garlic and onion mixture to the crockpot, spreading it over the pork shoulder.
In a small bowl, combine chipotle peppers in adobo sauce, ground cumin, smoked paprika, chili powder, ground coriander, oregano, remaining salt, orange juice, lime juice, and chicken broth. Stir until well-mixed.
Pour the mixture over the pork shoulder in the crockpot.
Cover the crockpot and cook on low heat for 8 hours, or until the pork is fork-tender and easily shreddable.
Once cooked, remove the pork from the crockpot and shred it with two forks. Return the shredded pork to the crockpot to soak up the juices for an additional 15-20 minutes on the warm setting.
Serve the pulled pork on tortillas, in burrito bowls, or as desired, and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
3935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 27.0 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4802 mg | 102% | |
*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.
