Slow Cooker Southwestern Pork Roast
Transform your weeknight dinners with this Slow Cooker Southwestern Pork Roast, a hearty and flavorful dish bursting with bold, Tex-Mex-inspired spices. Featuring tender, melt-in-your-mouth pork shoulder slow-cooked to perfection with a savory blend of cumin, chili powder, smoked paprika, and oregano, this recipe is a true crowd-pleaser. The rich, tomato-based sauce—infused with roasted green chilies and the bright tang of fresh lime juice—adds a zesty, comforting touch to every bite. With just 15 minutes of prep and six to eight hours of effortless cooking in your slow cooker, this dish is perfect for busy schedules. Serve it as-is with a sprinkle of fresh cilantro or spoon it onto tacos, over rice, or into burrito bowls for a versatile and satisfying meal. Perfect for meal prep or gatherings, this Southwestern-inspired pork roast will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 lbs boneless pork shoulder (pork butt)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 14.5 oz diced tomatoes with green chilies (e.g., Rotel)
- 2 tbsp tomato paste
- 1 cup chicken or beef broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Pat the pork shoulder dry with paper towels. Sprinkle all sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder for 2-3 minutes on each side until browned. Transfer the pork to the slow cooker.
In the same skillet, reduce the heat to medium. Add the onions and garlic, sautéing for 2-3 minutes until softened and fragrant. Stir in the cumin, chili powder, smoked paprika, and oregano, cooking for an extra minute to toast the spices.
Deglaze the pan by stirring in the chicken or beef broth. Scrape up any browned bits from the bottom of the skillet. Pour the mixture over the pork in the slow cooker.
Add the diced tomatoes (with their juices) and tomato paste to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds.
Once cooked, remove the pork from the slow cooker and shred it with two forks. Stir the lime juice into the sauce in the slow cooker, then return the shredded pork to the sauce. Mix well.
Taste and adjust seasoning if needed. Serve the pork warm with optional toppings like fresh cilantro. Enjoy!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.0 g | 388% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.5 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5084 mg | 108% | |
*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.
