Tex Mex Pulled Pork Crock Pot
Transform your weeknight dinner game with this flavorful Tex Mex Pulled Pork Crock Pot recipe! Tender, slow-cooked boneless pork shoulder braised in a tantalizing mix of smoky spices, tangy lime juice, and aromatic garlic creates a dish that's as comforting as it is bold. The beauty of this recipe lies in its simplicity—after a quick sear to lock in flavor, the crock pot does all the work, infusing the pork with rich Tex-Mex flavors like cumin, smoked paprika, and oregano over hours of cooking. Perfectly versatile, this dish can be served in soft tortillas, over rice, or even in lettuce wraps for a low-carb option. With minimal prep and eight hours of hands-off cooking, this family-friendly meal is a must-try for busy cooks craving a taste of the Southwest. Don’t forget a sprinkle of fresh cilantro to finish it off!
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Recipe Information
Ingredients
- 3 lbs Boneless pork shoulder (pork butt)
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 4 cloves Garlic, minced
- 1 Jalapeño, finely diced (optional for spice)
- 14.5 oz Diced tomatoes, canned
- 2 tbsp Tomato paste
- 1 cup Chicken or pork broth
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Lime juice
- 0.25 cup Fresh cilantro, chopped (for garnish)
Instructions
Begin by preparing the pork shoulder. Trim any excess fat from the pork and pat it dry with paper towels.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This helps lock in the flavor.
Place the diced onion, minced garlic, and jalapeño (if using) into the bottom of your crock pot.
Add the seared pork shoulder on top of the vegetables.
In a medium bowl, mix together the diced tomatoes (with their juice), tomato paste, chicken or pork broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.
Pour the tomato mixture over the pork in the crock pot, ensuring the pork is mostly covered with the liquid.
Cover and cook on low for 8 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the crock pot and place it on a large plate or cutting board. Shred the pork using two forks, discarding any large chunks of fat.
Return the shredded pork to the crock pot and stir it into the sauce. Add lime juice and mix well to enhance the flavor.
Serve the Tex Mex pulled pork with tortillas, over rice, or in lettuce wraps. Garnish with fresh cilantro for added freshness and flavor.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7182 mg | 312% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 19.1 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5400 mg | 115% | |
*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.
