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Two tacos with Slow Cooker Mexican Pulled Pork topped with shredded cabbage, chopped cilantro, a little cheese, and extra gravy in flour tortillas on a plate garnished with three lime slices
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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 minutes
Cook Time8 hours
Total Time8 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.