Tex Mex Pulled Pork
Get ready to elevate your weeknight dinners with this Tex-Mex Pulled Pork recipe—an irresistible blend of smoky, savory, and tangy flavors! Made with tender, slow-cooked pork shoulder rubbed in a bold spice mix of smoked paprika, chili powder, cumin, and a touch of brown sugar, this dish captures the essence of Tex-Mex cuisine. The pork simmers in a rich sauce of chicken broth, diced tomatoes with green chilies, and apple cider vinegar, infusing every bite with vibrant flavor. With minimal prep time and the magic of a slow cooker, this recipe is as effortless as it is delicious. Perfect for tacos, burritos, or over a bed of rice, this versatile dish is finished with a squeeze of fresh lime and a sprinkle of cilantro for the ultimate fresh twist. Whether you're hosting a crowd or meal-prepping for the week, this Tex-Mex Pulled Pork is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (Boston butt)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Ground cumin
- 1 tablespoon Chili powder
- 2 tablespoons Brown sugar
- 2 tablespoons Vegetable oil
- 1 cup Chicken broth
- 1 can (10 ounces) Diced tomatoes with green chilies
- 2 tablespoons Apple cider vinegar
- 1 lime Fresh lime juice
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, chili powder, and brown sugar to create a spice rub.
Rub the spice mixture evenly over the entire pork shoulder, ensuring every side is well-coated.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
Place the seared pork into a slow cooker.
In a medium bowl, combine the chicken broth, diced tomatoes with green chilies, and apple cider vinegar. Pour this mixture over the pork in the slow cooker.
Cover and cook on low for 8 hours or on high for 6 hours until the pork is tender and easily pulls apart with a fork.
Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat.
Return the shredded pork to the slow cooker and stir to soak up the flavorful juices. Cook on low for an additional 20-30 minutes.
Squeeze fresh lime juice over the pulled pork and garnish with chopped cilantro, if desired.
Serve the Tex-Mex pulled pork in tacos, burritos, over rice, or with your favorite side dishes.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 716 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.
