Crockpot Mexican Pulled Pork
This Ultimate Crockpot Mexican Pulled Pork is fall-apart tender, deeply flavorful, citrusy, smoky, and unbelievably versatile. Slow cooked for 10+ hours, the pork shoulder melts into juicy shreds perfect for tacos, bowls, burritos, and more.
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Tongs
- forks for shredding
Ingredients
- 4 lb boneless pork shoulder (pork butt)
- 1 Tbsp olive oil (for searing)
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 0.5 cup fresh lime juice
- 0.5 cup chicken broth
- 0.5 cup chopped green chiles (canned)
- 1 Tbsp kosher salt
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp red chili flakes (optional)
- 1 Tbsp chipotle in adobo (optional)
Instructions
- Pat pork shoulder dry and rub with salt, pepper, cumin, oregano, smoked paprika, and chili flakes. Heat olive oil in a skillet and sear pork on all sides until deeply golden brown.
- Transfer pork to slow cooker. Add onion, smashed garlic, green chiles, lime juice, chicken broth, and chipotle in adobo (if using).
- Cover and cook on LOW for 10–12 hours, until pork is completely fall-apart tender. Avoid using HIGH.
- Transfer pork to a cutting board and shred with two forks, discarding excess fat or gristle.
- Return shredded pork to the slow cooker with the juices and let sit on WARM for 10–15 minutes to absorb flavor.
- Serve hot in tortillas, bowls, nachos, or your favorite dishes.
Notes
For extra crispy carnitas-style edges, broil the shredded pork for 3–5 minutes before serving.