Slow Cooker Mexican Pulled Pork Recipe


Slow cooker pulled pork shoulder, in a chile spice rub, shredded to serve with tortillas in tacos or burritos.

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Photography Credit:
Elise Bauer

Do you already know what a prepare dinner lives for? The look in pals’ eyes after they’ve bitten into one thing you’ve made, they usually’re deliriously glad about what they’re consuming. Their wide-eyed smiley faces would say, “OMG, WOW,” in the event that they weren’t so busy consuming, and eager to be well mannered and never discuss with their mouths full.

That’s the response I bought from my pals after I served them tacos with this sluggish cooked pulled pork.

Of course how might you not love tacos full of spicy shredded pork?

Best factor is that it’s loopy simple to make, particularly in a sluggish cooker. You simply rub a pork shoulder roast with a mix of floor chiles and spices, let the roast sit in that rub for some time, brown the roast after which sluggish prepare dinner it till it’s crumble tender.

Use a pair forks to drag it aside into tasty shreds and use the meat as a filling for tacos, tamales, or burritos.

Mexican Pulled Pork

Browning the roast first will assist pull out great taste from the meat in addition to intensifying the spice from the chiles and cumin. If you could have the type of sluggish cooker that lets you try this within the cooker pan itself, nice! Then you solely want one pot.

Otherwise you may simply brown the pork roast on the stovetop. You may skip the browning, although I don’t advocate it, it actually does make a distinction with the flavour.

Slow Cooker Mexican Pulled Pork Recipe

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We are utilizing a boneless pork roast. If you employ bone-in, it’s possible you’ll have to prepare dinner the roast just a little longer.

You could also be inclined to trim off the surplus fats of the roast. I warning towards trimming an excessive amount of fats as it’s wanted for the flavour and the juicy tenderness of the pulled pork. You can all the time skim off a few of the extra fats after the roast has cooked.

Ingredients

The Rub:

  • four Tbsp chili powder
  • 1 Tbsp kosher salt (if utilizing common desk salt, solely use 2 teaspoons)
  • 1 Tbsp brown sugar
  • 2 teaspoons floor cumin
  • 1 teaspoon cayenne
  • 1 teaspoon floor oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/four teaspoon cinnamon
  • Scant pinch of floor cloves

The roast:

  • three half of pound boneless pork shoulder roast
  • 2 Tbsp vegetable oil

Serve with:

  • Sliced avocado
  • Sliced radishes
  • Thinly sliced cabbage
  • Warm tortillas, corn or flour
  • Fresh squeezed lime juice
  • Salsa

Special Equipment:

Method

1 Make the rub: Whisk collectively the rub substances in a small bowl.

2 Rub spice combine into roast: If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice combine into the roast throughout, reserving any leftover spice combine for later. Let sit at room temperature at the very least one hour or chill in a single day.

three Brown the roast: Heat vegetable oil in a frying pan on medium excessive warmth. (If you’re utilizing a sluggish cooker with a detachable container that can be utilized on the stovetop, use that, in any other case use a separate pan.) Place the roast within the pan and brown on all sides.

four Put in sluggish cooker, prepare dinner on low: Place the roast in a sluggish cooker, and add any reserved spice rub. Cook on the low setting for six to 10 hours, till the pork is crumble tender.

5 Shred pork, toss with meat juices: Remove the roast from the sluggish cooker and place on a reducing board. Cut into giant chunks. Then use two forks to drag the meat aside into chunk sized shreds.

Return the shreds to the sluggish cooker and toss to coat with the juice from the roast. (Alternatively you may simply shred the roast with two forks within the sluggish cooker itself.)

Serve with heat tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

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