Crockpot Mexican Pulled Pork
A hands-off, flavorful recipe for making tender, juicy pulled pork in a slow cooker, perfect for tacos, sandwiches, or loaded nachos.
Ingredients
Pork and Aromatics
- 4 pounds pork shoulder (Boston butt), well-marbled Pork butt or picnic roast is acceptable if needed.
- 1 onion, chopped Yellow or white onion.
- 4 cloves garlic, minced
Spices
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt Adjust after cooking.
- 1/2 teaspoon black pepper
Liquids
- 1 cup beef broth Chicken broth or water can be used in a pinch.
- 1 can diced tomatoes with green chilies (10-14 oz) Include the juices.
- 1/4 cup fresh lime juice Use fresh lime for best flavor.
Serving Suggestions
- Tortillas or bread for serving
- Toppings: cilantro, sliced avocado, salsa, pickled onions, queso fresco
Instructions
Preparation
- Put the chopped onion and minced garlic in the bottom of the crockpot in an even layer.
- Combine cumin, chili powder, smoked paprika, salt, and black pepper in a small bowl. Rub the spice mix all over the pork shoulder.
Cooking
- Nestle the seasoned pork on top of the onions and garlic.
- Pour in the beef broth, the can of diced tomatoes with green chilies (including the juices), and the fresh lime juice.
- Cover and cook on low for 8 hours, or on high for 4 hours, until the meat is extremely tender and easily pulls apart with forks.
Finishing
- Remove the pork to a cutting board or shred directly in the crockpot using two forks. Mix the shredded pork with the cooking juices so the meat stays moist.
- Taste and adjust seasoning — add more salt, pepper, or lime as needed. Serve in warm tortillas or on bread with cilantro, avocado, and salsa.
Notes
For a milder version, use plain diced tomatoes and add a few dashes of adobo or hot sauce at the table. For crispy edges, finish shredded pork under the broiler briefly.