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This Slow Cooker Mexican Pulled Pork is delicious served over rice, or on sandwiches, tacos and more!
Whether you’re celebrating Cinco de Mayo in a few weeks, or just looking for an easy and delicious meal for a crowd – this Slow Cooker Mexican Pulled Pork recipe is for you!
We were inspired to make this slow cooker pulled pork recipe as a new and different option to our popular Mexican pulled chicken and beef recipes. Both of those recipes are the basis for so many delicious dishes – and the same holds true for this Slow Cooker Mexican Pulled Pork.
How do I make Slow Cooker Mexican Pulled Pork?
You’ll start with a four-pound pork butt – also called pork shoulder – and cut it into four pieces. Place that pork in a large slow cooker along with tequila (or chicken stock if you prefer a non-alcoholic option), garlic, red onion, lime, jalapeno, cilantro, and scallions. Add zesty spices including paprika, dry mustard powder, coriander, salt, pepper, cumin, and dried Mexican* oregano.
*Try to use Mexican oregano for this recipe if at all possible. It does vary in flavor from the more commonly used Italian oregano. It’s more intense, and it adds undertones of citrus and a mild licorice flavor to this dish.
Turn your slow cooker to high and let the pork cook for five hours, or until fork tender.
How do I serve Mexican Pulled Pork?
We served our pulled pork with thinly sliced red onions, and both green and red bell peppers that were sautéed in some extra virgin olive oil until soft and nicely caramelized.
We spooned the cooked pork and sautéed vegetables over cooked white basmati rice. But – you could also serve the pork with our Mexican Rice, or our Spanish Rice if you prefer. You can even serve it over riced cauliflower if you want a lower-carb option.
Alternately, you can make Mexican Pulled Pork sandwiches, tacos, quesadillas, chimichangas – and more! The choice is yours.
You may enjoy these other Mexican dishes:
- Mexican Pulled Chicken
- Mexican Shredded Beef
- Mexican Bread Pudding
- Mexican Tomato and Corn Salad
- Mexican Street Corn Bacon Pizza
4 pounds pork butt, also known as pork shoulder, cut into four one-pound pieces
½ cup tequila (if you don’t want to use tequila, substitute chicken or vegetable stock or water)
2 large or three medium garlic cloves, smashed
½ large red onion cut into thick slices
Rind from one lime
One large lime quartered
1 large jalapeno, stem and seeds removed and coarsely chopped
½ bunch fresh cilantro with stems, tied for easy removal
1 bunch scallion whites tied for easy removal; tops saved for serving
1 tablespoon extra-virgin olive oil
1 teaspoon paprika (sweet)
1 teaspoon dry mustard powder
1 teaspoon ground coriander
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dry Mexican oregano
2 tablespoons extra virgin olive oil
1 large red onion, sliced thin
1 large red bell pepper, sliced thin
1 large green pepper, sliced thin
Sour cream, for garnish
Cilantro, for garnish
Sliced scallion tops, for garnish
Cooked white rice, to serve with pork.
In a large slow cooker (ours was a 6 quart slow cooker), place pork, tequila, garlic, red onion, lime rind, lime quarters, jalapeno, cilantro, scallion whites, 1 tablespoon of the olive oil, paprika, mustard powder, coriander, salt, pepper, cumin and oregano.
Turn slow cooker to high and cook for five hours.
Remove pork to a serving bowl and strain liquid into a sauce pan, discard the solids. Cook liquid down to 1 ½ cups and use to moisten shredded meat.
Shred the pork with two forks and add the reduced liquid.
While pork is cooking, saute onion and peppers in olive oil over low heat for 20-30 minutes until caramelized.
Cook white rice to serve with pork.
To serve, place rice on a plate or bowl and top with shredded pork and peppers & onions.
Garnish with sour cream, cilantro and/or scallion tops.
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