Tender and tasty, this Mexican style Pulled Pork is made in the slow cooker. Perfect to eat in a tortilla, burrito, burger or enchilada.
The slow cooker is the perfect place to cook a large cut of meat. My Mexican Style Pulled Pork is made from a leg of pork which turns into the most tender and tasty meat in only 5 hours.
The key to a flavoursome pulled pork is the combination of herbs and spices. I use a generous tablespoon of each of those pictured above.
When choosing my pork, I look for the shoulder or leg with the smallest bone in it, and the least amount of fat around the edge. I would rather pay for meat than bone!
How to make Mexican Pulled Pork:
Start by adding the sliced onion to the bottom of the slow cooker. Pat the pork dry with a paper towel and place in the slow cooker.
Sprinkle over the spices, brown sugar and salt, then rub into the pork.
Pour the vegetable stock and tomatoes around the pork. Cook on high for 5+ hours or low for 8+ hours.
Once the pork is falling apart easily, remove from the sauce and place on a board.
Shred the pork (discarding the skin and bone) then add it back to the slow cooker and stir. Turn it onto low until ready to serve.
Serve the pork on toasted tortillas with lettuce, tomatoes, avocado, spring onion and chipotle mayo.
Slow cookers are a great way to cook large cuts of meat like a leg of pork. Another epic recipe for pulled pork is my Asian style Pulled Pork Bao Buns. My Sticky Asian Beef is also super tasty and can be served in a rice bowl, bao bun or hawker roll.
Common questions and tips for Pulled Pork:
How else could this pork be served? This pulled pork is super versatile. It can be served with tacos, burritos, enchiladas, quesadillas, burgers, nachos, pizza or wedges.
How do I make chipotle mayo? Chipotle mayo is super easy to make! Mix ¼ cup of thick mayonnaise with 1 tablespoon of chipotle sauce and a squeeze of lime juice.
TIPS
- Leftover pulled pork freezes well. I place leftovers in a flat layer in a snap lock bag (see picture below). This makes them easier and quicker to defrost. If you're looking for tips, tricks and ideas on more freezer food, click through to my Freezer Meals Made Easy course page.
- If you want to, you can cut off the fat from the pork before you put it in the slow cooker. This can be grilled to make crackling.
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Slow cooker Mexican Pulled Pork
Tasty and tender Mexican style Pulled Pork cooked in the slow cooker.
Ingredients
- 2kg pork leg or shoulder
- 1 large onion, sliced
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp ground coriander
- 1 tsp brown sugar
- 1 tsp salt
- 1 cup vegetable stock
- 1 can crushed tomatoes, 400g
To serve
- Tortillas
- Lettuce
- Tomatoes
- Avocado
- Spring onion
- Chipotle mayo
Instructions
- Add onion to the bottom of the slow cooker.
- Pat dry the pork with a paper towel and place in the slow cooker.
- Sprinkle over the spices, brown sugar and salt, then rub into the pork.
- Pour the vegetable stock and tomatoes around the pork.
- Cook on high for 5+ hours or low for 8+ hours.
- Once the pork is falling apart easily, remove from the sauce and place on a board.
- Shred the pork (discard the skin and any bones) then add it back to the slow cooker and stir, turn it onto low until ready to serve.
- Serve on top of toasted tortillas with lettuce, tomatoes, avocado, spring onion and chipotle mayo.
Notes
- This pulled pork can be served with tacos, burritos, enchiladas, quesadillas, burgers, nachos, pizza or wedges.
- Freeze any leftover pulled pork in ziplock bags or airtight containers for up to 3 months.
- To make chipotle mayo: mix 1⁄4 cup of thick mayo with a tablespoon of chipotle sauce and a squeeze of lime juice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 795Total Fat: 50gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 236mgSodium: 668mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 70g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Kirsty says
Made this today but I used only 1/2T each of the spices and added 4T of cornflour in a little water at the end to thickened the sauce before stirring the shredded meat through. It was delicious and so easy. Another winner. Thanks VJ! 😀