Mexican Shredded Pork
Succulent, tender, and bursting with bold flavors, this Mexican Shredded Pork recipe is a must-try for any fan of hearty, slow-cooked meals. Made with a perfectly seasoned pork shoulder, seared to lock in its juices and slow-cooked in a zesty blend of orange juice, lime juice, and spices like cumin, paprika, and a hint of cinnamon, this dish delivers incredible depth and authenticity. The pork practically melts in your mouth, and with the option to crisp it under the broiler, it transforms into a versatile centerpiece for tacos, burritos, rice bowls, or even a crowd-pleasing main course. With minimal prep and the convenience of a slow cooker, this dish is perfect for feeding a hungry group while keeping things stress-free. Serve it with your favorite toppings—think fresh salsa, creamy guacamole, or a sprinkle of cilantro—for an unforgettable Mexican-inspired feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Pork shoulder (bone-in or boneless)
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Paprika
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 0.25 tsp Ground cinnamon
- 4 cloves Garlic cloves, minced
- 1 large Onion, diced
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Chicken broth
- 2 leaves Bay leaves
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix the salt, black pepper, paprika, cumin, oregano, and cinnamon. Rub this spice mixture all over the pork shoulder to ensure even coverage.
Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step helps lock in flavor.
Transfer the seared pork into a slow cooker (or a large oven-safe pot if using the oven).
Add the minced garlic, diced onion, orange juice, lime juice, chicken broth, and bay leaves to the slow cooker or pot. Ensure the liquid surrounds but does not fully submerge the pork.
If using a slow cooker, set it to low and cook the pork for 6-8 hours until it becomes tender and easily shredded with a fork. If using the oven, preheat to 300°F (150°C), cover the pot with a lid or foil, and cook for 4-5 hours.
Once the pork is fully cooked and tender, remove it from the cooking liquid and place it on a large cutting board. Use two forks to shred the meat into small pieces.
Strain the cooking liquid to remove any solids and skim off excess fat. Pour a desired amount of the strained liquid over the shredded pork to keep it moist and flavorful.
Optionally, crisp up the shredded pork by spreading it on a baking sheet and broiling it for 3-5 minutes until edges are crispy.
Serve the Mexican shredded pork warm in tacos, burritos, rice bowls, or as a standalone dish with your favorite toppings like salsa, guacamole, or fresh cilantro.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6249 mg | 272% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 18.5 g | ||
| Protein | 253.8 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4682 mg | 100% | |
*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.
