Slow Cooker Mexican Pulled Pork

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Slow Cooker Mexican Pulled Pork from Zagleft

I used may slow cooker to make flavorful, melt in your mouth Mexican Pulled Pork, otherwise known as carnitas.

Slow Cooker Mexican Pulled Pork from Zagleft a

Nothing brings the family into the kitchen quicker than the smokey, sultry aroma of pork slow cooking in an array of Mexican spices.  Cooking in the crockpot leaves me extra time in my day.  I can start the crockpot in the morning and literally forget about it.  However, it’s hard to forget because of the wonderful smell of the pork cooking all day.

I gently seared the pork to seal in the flavors of chili powder, brown sugar, cumin, oregano, cinnamon and garlic then placed the pork in the slow cooker to cook all day.  The slow cooker makes the pork so tender and easy to shred for tacos.

Slow Cooker Mexican Pulled Pork from Zagleft b

The Mexican Pulled Pork was perfectly spiced with just the right amount of sweetness and saltiness.  We served the pork on tortillas topped with shredded cabbage, chopped cilantro, a little cheese and extra gravy.

Slow Cooker Mexican Pulled Pork

Slow cooker Mexican Pulled Pork in a sweet and spicy rub and shredded to serve with tortillas in tacos. Fork tender, juicy and full of flavor.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Servings: 8 servings
Author: Joanie Zisk


  • 3 1/2 pound boneless pork shoulder roast
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • cloves pinch of ground
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, sliced
  • 1 1/2 cups chicken broth


  • Whisk together the chili powder, salt, pepper, brown sugar, cumin, oregano, cinnamon and cloves in a small bowl.
  • Pat the roast dry with paper towels and rub the spice mix into the roast on all sides.
  • Heat the vegetable oil in a large frying pan on medium high heat. Place the roast in the pan and brown on all sides.
  • While browning the roast, line the slow cooker with the onions and garlic.
  • Remove the roast from the pan and place in the slow cooker on top of the onions and garlic.
  • Pour the chicken broth over the roast.
  • Cover and cook on low for 8 hours.
  • Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull the meat apart and into bite sized shreds. Return the meat to the slow cooker and stir to mix with the gravy.
  • Serve with tortillas, lettuce, cilantro and cheese.

If you liked this recipe, you might also like:

Slow Cooker Black Bean Enchilada Casserole 

Slow Cooker Vegetarian Sloppy Joes

Grilled Fish Tacos

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2 thoughts on “Slow Cooker Mexican Pulled Pork”

  1. This was so good–and easy to make. To top it off my house smelled so yummy all day while it was cooking. Can't wait to try more of your crockpot recipes!

    1. Kristene, thank you for taking the time to let me know you liked the recipe. It's truly one of my favorite slow cooker recipes. Have a great weekend!

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