Slow Cooker Mexican Pulled Pork
Cook a pork shoulder roast in your slow cooker with Mexican seasonings. Shred the roast and use the tender, flavorful meat for all your favorite Mexican meals; tacos, burritos, nachos, enchiladas and even sliders.
Equipment
- Slow cooker
Ingredients
- 3-4 lb bone-in, pork shoulder, roast
- 2 tsp Kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 large purple onion or yellow onion, diced
- 6 cloves garlic, minced
- 2 limes, juiced
- 1 large orange, juiced
- 14.5 oz can of chicken broth
- 2 bay leaves
Instructions
- Place chopped onion, minced garlic, chicken broth, lime juice, orange juice, and bay leaves in the bottom of a slow cooker.
- Season pork roast with salt, pepper and dried oregano. Use your hands to massage seasonings all over the surface of the roast.
- Place seasoned roast in the slow cooker.
- Cover and cook on low for 7-8 hours.
- Remove roast from the slow cooker and shred meat with a fork.
OPTIONAL:
- Spread shredded pork on a sheet pan in an even layer. Drizzle a little of the juices from the slow cooler over the meat.
- Place the sheet pan in the oven. Set temperature to "Broil" and cook for 5-7 minutes or until the edges of the meat get crispy and is lightly browned.
Notes
LEFT-OVER, MAKE-OVER:
Place leftover shredded pork in a saucepan. Add enough BBQ sauce to coat the meat and cook over medium heat until heated through. Serve the BBQ shredded pork on your favorite rolls and top with coleslaw.