Description
This Crockpot Mexican Pulled Pork recipe delivers tender, flavorful pork shoulder slow-cooked to perfection with a blend of spices, lime juice, and smoky chipotle. Ideal for easy meal prep, it’s perfect for tacos, burritos, or rice bowls.
Ingredients
Scale
Meat
- 4 lb pork shoulder (pork butt, boneless or bone-in)
Vegetables and Aromatics
- 1 large onion (quartered)
- 6 cloves garlic (smashed)
- ½ cup green chiles (chopped, canned or fresh)
Liquids
- 1 cup lime juice (freshly squeezed is best)
- ½ cup chicken broth
Spices and Seasonings
- 1 tbsp chipotle in adobo (optional, for smokiness)
- 1 tbsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp dried oregano (Mexican oregano if available)
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp red chili flakes
Other
- Oil (for searing)
Instructions
- Season and Sear the Pork: Pat the pork shoulder dry with paper towels. Rub it generously all over with kosher salt, black pepper, ground cumin, smoked paprika, red chili flakes, and dried oregano. Heat a splash of oil in a large skillet over medium-high heat and sear the pork for about 2–3 minutes per side until it develops a golden crust, enhancing the flavor.
- Prepare Slow Cooker Ingredients: Transfer the seared pork to the bottom of your slow cooker. Add the quartered onion, smashed garlic cloves, and chopped green chiles on top of the pork. Pour in the freshly squeezed lime juice, chicken broth, and chipotle in adobo if using for added smoky depth.
- Slow Cook the Pork: Cover and cook on the LOW setting of your slow cooker for at least 10 hours and up to 12 hours. The pork is done when it shreds easily with a fork. Avoid using HIGH as the low slow cook preserves tenderness and flavor.
- Shred the Pork: Remove the pork onto a large cutting board. Using two forks, shred the meat, discarding any large pieces of fat or gristle to keep the pulled pork lean and tender.
- Combine and Rest: Return the shredded pork to the slow cooker along with all the cooking juices. Stir well, then let it sit on the WARM setting for 10–15 minutes, allowing the meat to absorb the flavorful juices and stay juicy.
- Serve: Serve the pulled pork hot, ideal for filling soft tortillas or spooning over rice bowls. Garnish as desired and enjoy this flavorful Mexican-inspired dish.
Notes
- For extra smokiness, add chipotle in adobo, but this is optional.
- Use fresh lime juice for the best bright flavor.
- Searing the pork before slow cooking enhances the flavor and texture.
- Discarding excess fat after shredding helps reduce greasiness.
- This recipe is best cooked on the LOW setting to ensure tenderness.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well.
