Crockpot Pulled Pork
This crockpot pulled pork recipe delivers big, comforting Mexican flavors with minimal effort, perfect for tacos and gatherings.
Ingredients
Main Ingredients
- 3-4 pounds pork shoulder (Boston butt) — well-marbled is best
- 1 cup chicken broth (or low-sodium broth)
- 1 onion chopped (yellow or white)
- 4 cloves garlic, minced
Spice Mix
- 1 tablespoon chili powder Use ancho chili powder for milder flavor.
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Serving
- Taco shells or small corn/flour tortillas
- Toppings: diced tomatoes, shredded lettuce, grated cheese, sour cream, sliced avocado
Instructions
Preparation
- Put the chopped onion and minced garlic in the bottom of the crockpot in an even layer.
- Mix chili powder, cumin, smoked paprika, oregano, salt, and black pepper in a small bowl. Rub the blend all over the pork shoulder so it’s well coated.
Cooking
- Place the seasoned pork on top of the onion and garlic in the crockpot. Press it down slightly.
- Pour 1 cup of chicken broth around the sides of the pork — avoid pouring directly over the spice-rubbed top.
- Cover and cook: low for 480–600 minutes (8–10 hours), or high for 240–360 minutes (4–6 hours), until the pork is fall-apart tender.
Finishing
- Carefully remove the pork to a cutting board. Shred the meat into bite-size pieces using two forks.
- Return shredded pork to the crockpot juices for a few minutes, or spread on a baking sheet and broil for 3–5 minutes to get crispy edges.
- Serve in taco shells or warm tortillas with toppings of your choice.
Notes
Store cooled pork in an airtight container for up to 4 days. Reheat gently to avoid drying out. For longer storage, freeze in bags with cooking liquid for up to 3 months.