New Mexico Pulled Pork
Infuse your meals with a burst of Southwestern flavor with New Mexico Pulled Pork, a slow-cooked sensation that’s perfect for any occasion. This recipe features a tender pork shoulder lovingly rubbed with an aromatic blend of New Mexico chili powder, smoked paprika, cumin, and oregano for a smoky, slightly spicy kick. Sear the pork for caramelized depth, then let it simmer low and slow in a rich medley of apple cider vinegar, garlic, onions, and broth until it’s irresistibly fall-apart tender. Ideal for tacos, sliders, or rice bowls, this versatile dish is a true crowd-pleaser. Garnish with fresh cilantro and lime wedges for an added touch of brightness, and savor the bold, authentic taste of the Southwest in every bite. Perfect for meal prepping or entertaining, this recipe is as easy to prepare as it is satisfying to devour.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 2 tsp Garlic powder
- 1 tsp Dried oregano
- 2 tbsp New Mexico chili powder
- 1 cup Apple cider vinegar
- 1 cup Chicken or beef stock
- 1 large Yellow onion, sliced
- 4 cloves Garlic cloves, minced
- 0.25 cup Fresh cilantro (for garnish, optional)
- 4 pieces Lime wedges (for serving, optional)
Instructions
Trim any excess fat from the pork shoulder, but leave enough for flavor and moisture during cooking.
In a small bowl, combine the salt, black pepper, smoked paprika, ground cumin, garlic powder, dried oregano, and New Mexico chili powder.
Rub the spice mixture generously all over the pork shoulder, pressing it into the meat to adhere.
Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and sear the pork shoulder on all sides until browned, about 2-3 minutes per side. Transfer the pork to a slow cooker.
In the same skillet, reduce the heat to medium and add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Deglaze the skillet by adding the apple cider vinegar, scraping up any browned bits from the bottom with a wooden spoon. Pour in the chicken or beef stock and let it simmer for 1-2 minutes.
Pour the onion, garlic, and liquid mixture over the pork in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the pork is fork-tender and easily pulls apart.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir it into the juices to keep it moist and flavorful.
Optional: garnish with fresh cilantro and serve with lime wedges on the side for a bright, fresh finish.
Serve the New Mexico Pulled Pork as a filling for tacos, on slider buns, over rice, or in a Southwest-style salad.
Nutrition Facts
Calories |
5037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.6 g | 506% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6914 mg | 301% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.9 g | ||
| Protein | 335.7 g | 671% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6118 mg | 130% | |
*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.
