Mexican Pulled Pork
Succulent, flavorful, and irresistibly tender, this Mexican Pulled Pork recipe is a must-try for lovers of bold, zesty flavors. Made with juicy pork shoulder infused with fresh orange and lime juice, aromatic garlic, and a blend of smoky spices like cumin and chili powder, this dish captures the essence of authentic Mexican cuisine. Slowly cooked to perfection, the pork is so tender it practically falls apart, making it ideal for tacos, burritos, or crispy carnitas. Whether prepared in a slow cooker or Dutch oven, this recipe delivers maximum flavor with minimal effort. Top it off with fresh cilantro, diced onions, and a squeeze of lime for an unforgettable meal that will have everyone coming back for seconds. Perfect for weeknight dinners or festive gatherings, this dish is your new go-to for crowd-pleasing Mexican fare.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (boneless or bone-in)
- 0.5 cups orange juice (freshly squeezed)
- 0.25 cups lime juice (freshly squeezed)
- 4 garlic cloves, minced
- 1 cups chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1.5 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 bay leaves
- 2 tablespoons vegetable oil (for searing)
Instructions
Trim excess fat from the pork shoulder and cut it into large chunks (about 3-4 inches in diameter).
In a small bowl, mix together ground cumin, chili powder, dried oregano, salt, and black pepper. Rub this spice mixture evenly over the pork chunks.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chunks on all sides until golden brown, about 3-4 minutes per side. Work in batches if necessary. Once browned, transfer the pork to a slow cooker or large pot.
To the slow cooker or pot, add orange juice, lime juice, chicken broth, minced garlic, and bay leaves. Stir to combine.
Cover and cook the pork on low heat for 6-8 hours (or on high heat for 4-5 hours) until the pork is fork-tender and easily falls apart.
Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Set the shredded pork aside.
Optional: For crispy carnitas, heat a large skillet over medium-high heat. Add a drizzle of oil, then spread a layer of shredded pork in the skillet. Cook until the bottom is crisp and golden, about 2-3 minutes, then flip and crisp the other side.
Serve the Mexican Pulled Pork warm in tacos, burritos, quesadillas, or over rice. Garnish with fresh cilantro, diced onions, lime wedges, or your favorite toppings.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 711 mg | 15% | |
*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.
