Slow Cooker Mexican Pulled Pork

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

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.

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.

Print Pin

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Course: Main Course

Servings: 8 servings

Author: Joanie Zisk

Ingredients

• ▢ 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

Instructions

• 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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.