Pulled Pork Mexican Style
Transform your weeknight dinners with this irresistibly flavorful **Pulled Pork Mexican Style** recipe, a slow-cooked masterpiece that melts in your mouth with bold, smoky, and zesty flavors. Tender boneless pork shoulder is seasoned with fragrant spices like cumin, smoked paprika, and chili powder, then infused with fresh orange juice, lime juice, and chipotle peppers in adobo sauce for a rich, tangy kick. Cooked low and slow until perfectly shreddable, this pork pairs beautifully with warm tortillas and a sprinkle of fresh cilantro. Perfect for tacos, burritos, or a festive taco bar, this recipe is the ultimate crowd-pleaser that’s as versatile as it is delicious. Whether it's for a family gathering or game day, this dish elevates Mexican-inspired cuisine to a whole new level!
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Recipe Information
Ingredients
- 4 lb Pork shoulder (boneless)
- 2 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 1 large Onion (finely chopped)
- 2 tsp Ground cumin
- 1 tbsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 2 peppers Chipotle peppers in adobo sauce
- 2 tbsp Tomato paste
- 1 cup Orange juice (freshly squeezed)
- 2 tbsp Lime juice (freshly squeezed)
- 1 cup Chicken broth
- 1 tsp Salt
- 1 tsp Black pepper
- 2 leaves Bay leaves
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Start by patting the pork shoulder dry with paper towels and trimming excess fat if necessary.
In a small bowl, mix together ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Rub this dry spice mixture all over the pork shoulder.
Heat olive oil in a large skillet over medium heat. Sear the pork on all sides until browned, about 2-3 minutes per side, then transfer the meat to your slow cooker.
In the same skillet, add the minced garlic and chopped onion. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the tomato paste and chopped chipotle peppers with adobo sauce, stirring well to combine. Cook for another minute to develop the flavors.
Deglaze the skillet with the orange juice, scraping up any browned bits from the bottom of the pan. Pour this mixture over the pork in the slow cooker.
Add lime juice, chicken broth, and bay leaves to the slow cooker. Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves and return the shredded pork to the slow cooker, mixing it with the juices.
Taste and adjust seasoning if needed.
Serve the pulled pork in warm tortillas and garnish with fresh cilantro and lime wedges. Add your favorite toppings, such as avocado, salsa, or pickled onions, if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 860 mg | 18% | |
*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.
