Best 7 Crockpot Mexican Pulled Pork Recipes

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Mexican pulled pork is a flavorful and versatile dish that can be enjoyed in tacos, burritos, or enchiladas. Using a crockpot to cook pulled pork results in tender, juicy meat that falls apart easily. The preparation is also simple, requiring a few basic ingredients and minimal effort. With the right recipe, you can create a delicious crockpot Mexican pulled pork that will satisfy your taste buds and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER MEXICAN PULLED PORK TACOS



Slow Cooker Mexican Pulled Pork Tacos image

Try these pulled pork tacos made with slow cooker Mexican pulled pork! The pork is rubbed with spices, slow-cooked, shredded and served with tortillas in tacos or burritos.

Provided by Elise Bauer

Categories     Dinner     Slow Cooker

Time 8h20m

Yield 12

Number Of Ingredients 21

For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Scant pinch of ground cloves
For the pork:
3 1/2 pound boneless pork shoulder roast
2 tablespoons extra virgin olive oil
For the tacos:
Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa

Steps:

  • Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
  • Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

Nutrition Facts : Calories 421 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, Sodium 483 mg, Sugar 1 g, Fat 31 g, ServingSize Serves 8, UnsaturatedFat 0 g

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Categories     Slow cooking

Time 6h15m

Number Of Ingredients 10

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Steps:

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Combine the Rub ingredients then rub all over the pork.
  • Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
  • Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
  • Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
  • If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

MEXICAN STYLE SHREDDED PORK



Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

Steps:

  • Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
  • Cover, and cook 7 hours on Low.
  • In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
  • Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

CROCKPOT MEXICAN PULLED PORK



Crockpot Mexican Pulled Pork image

I made this last night and both my husband and I think that this has been the best home-made carnitas so far.we wrapped it in flour tortillas together w/ lime cilantro brown rice,black beans,salsa cruda,diced avocado,cheese,sour cream and tapatio hot sauce.we loved it!

Provided by sashas kitchen

Categories     Pork

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs boneless pork shoulder blade roast
1 (14 ounce) can tomatoes
4 garlic cloves, minced
1/2 onion, diced
1 bunch cilantro, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes

Steps:

  • trim the visible fat from the pork.
  • place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
  • cook on high for the 1st 3 hrs and on low for another 5 hours.
  • remove the pork and shred it,return to the crockpot,mix w/ juice.

MEXICAN PULLED PORK



Mexican Pulled Pork image

My favorite easy way to cook pork for burritos or taco filling. I prefer using a slow cooker for this so I don't have to watch it. If you do it on the stove top, be careful not to burn it. Simmer slowly, stir frequestly. It will take about 3-4 hours on the stove or 6-8 in the crockpot.

Provided by kmalavey

Categories     Very Low Carbs

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs lean pork, cut into 2-3-inch pieces
2 tablespoons cooking oil
2 large onions, chopped
4 garlic cloves, minced
1 (16 ounce) can diced tomatoes with juice
3 -6 fresh chili peppers, chopped (havanero or jalapeno depending on the level of heat desired)
3 bay leaves
1 tablespoon ground cumin
1 tablespoon ground oregano
1 -2 cup water

Steps:

  • Heat oil in large pan until hot.
  • Add pork, stir until browned.
  • Add onion, garlic and chilies, cook and stir until onions are tender.
  • Add all spices and stir.
  • Add enough water to just cover meat.
  • Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
  • If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
  • Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.

PALEO MEXICAN PULLED PORK



Paleo Mexican Pulled Pork image

The great thing about this recipe is that you can prepare everything the night before and just throw it in the slow cooker in the morning on your way out the door. When you get home you will have dinner waiting for you and your house will smell delicious! If you like extra spice then increase the amount of chili powder and cayenne pepper. Serve with your favorite hot sauce.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h17m

Yield 8

Number Of Ingredients 20

2 Anaheim chile peppers
3 pounds boneless pork shoulder
1 teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons bacon fat
1 cup beef broth
1 (6 ounce) can tomato paste
1 onion, halved and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 lime, juiced
4 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon chili powder
¼ teaspoon ground cayenne pepper
1 bay leaf
2 ripe avocados, sliced
3 tablespoons chopped fresh cilantro
2 limes, quartered

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
  • Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
  • Season pork with salt and black pepper.
  • Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
  • Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
  • Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 10.1 g, Cholesterol 66.9 mg, Fat 10.6 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 3.7 g, Sodium 548.1 mg, Sugar 5.1 g

Tips:

  • Choose the right cut of pork: Use a pork shoulder roast or pork butt for best results. These cuts have plenty of fat and connective tissue, which will break down during cooking and make the pork tender and flavorful.
  • Sear the pork before slow cooking: Searing the pork in a hot skillet before adding it to the slow cooker will help develop its flavor and create a nice crust.
  • Use a flavorful cooking liquid: The cooking liquid will infuse the pork with flavor, so use a flavorful broth or sauce. Some good options include chicken broth, beef broth, tomato sauce, or salsa.
  • Add spices and seasonings: Don't be afraid to experiment with spices and seasonings. Some popular Mexican spices to try include chili powder, cumin, oregano, and paprika.
  • Cook the pork on low for 8-10 hours: This will give the pork time to become tender and fall apart.
  • Shred the pork before serving: Once the pork is cooked, use two forks to shred it into small pieces.
  • Serve the pork with your favorite Mexican toppings: Some popular options include tortillas, rice, beans, cheese, avocado, and salsa.

Conclusion:

Crockpot Mexican pulled pork is an easy and delicious way to enjoy Mexican food at home. With just a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight dinner, give crockpot Mexican pulled pork a try!

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