Description
This Crockpot Mexican Pulled Pork recipe is a flavorful and tender dish made by slow-cooking a spiced pork shoulder with fresh lime juice, garlic, onions, and a blend of smoky and spicy seasonings. The slow cooking method ensures the pork is juicy and easy to shred, making it perfect for tacos, burritos, or rice bowls. Ideal for a comforting, hands-off meal with authentic Mexican-inspired flavors.
Ingredients
Scale
Main Ingredients
- 4 lb pork shoulder (pork butt, boneless or bone-in)
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1 cup lime juice (freshly squeezed preferred)
- ½ cup chicken broth
- ½ cup green chiles, chopped (canned or fresh)
- 1 tbsp chipotle in adobo (optional, for smokiness)
- Oil (for searing)
Spices & Seasonings
- 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
Instructions
- Season and Sear the Pork: Pat the pork shoulder dry with paper towels and 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 2–3 minutes on each side until it’s nicely golden brown.
- Prepare Slow Cooker: 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 fresh lime juice, chicken broth, and chipotle in adobo if using.
- Slow Cook the Pork: Cover and cook on the LOW setting for 10 to 12 hours. This slow, low heat allows the pork to become tender enough to shred easily. Avoid using the HIGH setting as it won’t yield the best texture.
- Shred the Pork: Once the pork is tender, transfer it to a large cutting board and shred it with two forks, discarding any large pieces of fat or gristle for a clean texture.
- Combine and Warm: Return the shredded pork to the slow cooker with all the cooking juices. Stir well to combine and let it sit on the WARM setting for 10 to 15 minutes so the meat can soak up the juices and stay juicy.
- Serve: Serve the pulled pork hot in soft tortillas, or spoon it over rice bowls for a versatile Mexican-inspired meal.
Notes
- Use fresh lime juice for the best bright and tangy flavor.
- Searing the pork before slow cooking adds depth and richness to the dish.
- If you prefer less heat, omit or reduce the red chili flakes and chipotle in adobo.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a spicier version, add additional chipotle peppers or sprinkle some cayenne pepper during seasoning.
