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Slow cooker Mexican pulled pork recipe

Slow cooker Mexican pulled pork recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

A boneless pork shoulder is slow-cooked with peppers, chillies and lots of Mexican spices in this delicious pulled pork recipe.

16 people made this

IngredientsServes: 8

  • 2 Anaheim chillies or large, mild green chilli peppers
  • 1.4kg boneless pork shoulder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons bacon grease or oil
  • 250ml beef stock
  • 175g tomato puree
  • 1 onion, halved and sliced
  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon ground cayenne pepper
  • 1 bay leaf
  • Toppings
  • 2 ripe avocados, sliced
  • 3 tablespoons chopped fresh coriander
  • 2 limes, quartered

MethodPrep:40min ›Cook:8hr17min ›Extra time:20min cooling › Ready in:9hr17min

  1. Preheat the oven grill and set an oven rack about 20cm from the heat source. Line a baking tray with foil.
  2. Halve chilli peppers lengthwise; remove the stem, seeds and ribs. Place peppers cut-side down onto the prepared baking tray.
  3. Cook under the preheated grill until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with cling film. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
  4. Season pork with salt and black pepper.
  5. Heat bacon grease or oil in a large pan over medium-high heat. Add pork shoulder; cook until browned, about 3 minutes per side.
  6. Transfer pork to a slow cooker. Pour in beef stock and coat pork with tomato puree. Add roasted chilli pepper, onion, red pepper, yellow pepper, lime juice, garlic, cumin, oregano, chilli powder, cayenne pepper and bay leaf.
  7. Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, coriander and lime wedges.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (7)

by Melody

I was looking for a recipe for pulled pork that was beyond the normal BBQ style and while not intended for that purpose, it fit my needs perfectly. I substituted Serrano peppers and an orange habanero as that's what I had. Didn't roast the peppers, just cut them up and put directly in the crock pot, along with all the other listed ingredients. Superb flavor for those who love a little heat. Served with homemade corn tortillas, refried beans and rice made with spicy diced tomatoes.-18 Dec 2018

by Amy Porter

This is delicious with just the right amount of spice! Followed recipe with only one substitution; used Trader Joe’s Green Hatch Chili Salsa, that is what I had on hand, instead of the Anaheim peppers. Served with avocado, cilantro and lime. Provided small street taco tortillas for the kids (ages 15,14 & 11). I will definitely make this again.-04 Dec 2018

by Vicki Page

This is terrific! We loved putting it together and being done for the day. The smell as it cooked was wonderful. The flavors are so good. Thanks for the recipe!-06 Jun 2018


Slow Cooker Mexican Pulled Pork

The whole family will love this tender, slow-cooked pulled pork. See our tip below for how to make these crispy carnitas tacos.

Ingredients

  • 1.5 kg boneless pork shoulder , quartered
  • 1 1/4 teaspoon each salt and pepper , divided
  • 2 tablespoons canola oil
  • 1 onion , chopped
  • 4 cloves garlic , minced
  • 1 jalapeño pepper , seeded and finely chopped
  • 2 bay leaves
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 cup sodium-reduced chicken broth
  • 1/2 cup orange juice

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 588 mg
  • Sugars 3 g
  • Protein 36 g
  • Calories 316
  • Total fat 15 g
  • Potassium 605 mg
  • Cholesterol 114 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g

Method

Sprinkle pork with 1 tsp each of the salt and pepper. In large skillet, heat oil over medium-high heat brown pork, about 2 minutes per side. Transfer to slow cooker.

Reduce heat to medium-low. Add onion, garlic, jalapeño pepper, bay leaves and remaining 1/4 tsp each salt and pepper to pan cook, stirring often, until softened, about 5 minutes. Add chili powder, cumin, oregano and coriander cook for 2 minutes. Add broth bring to boil, scraping up browned bits. Add orange juice. Transfer to slow cooker.

Cover and cook until pork is tender, 4 to 5 hours on high or 8 to 10 hours on low.

Transfer pork to large bowl. Using 2 forks, shred pork. Discard bay leaves and skim any fat from surface of cooking liquid gradually stir about 1 cup of the cooking liquid into pork until saucy. Serve immediately with any remaining cooking liquid on the side or cover and refrigerate for up to 3 days.

CARNITAS TACOS

Photography: Maya Visnyei | Food styling: Michael Elliott/JudyInc.com | Prop styling: Renée Drexler/Geary House

In large skillet, heat 1 tbsp canola oil over medium-high heat cook about 2 cups pulled pork, without stirring, until crispy on bottom, about 5 minutes. Divide among 8 corn tortillas top with sliced radishes, sliced jalapeño peppers, cilantro leaves and crumbled Cotija cheese. Drizzle with cooking liquid, if desired. Serve with lime wedges. Makes 4 servings.


Pork Carnitas (Mexican Pulled Pork)

This Pork Carnitas (Mexican Pulled Pork) recipe uses the traditional way of slow cooking without any special kitchen gadget involved. Enjoy every shred of tender, juicy meat packed with delicious flavors.

Simply WOW! What else can I say? I love all the bits and pieces of this Pork Carnitas or more commonly known as Mexican Pulled Pork. The tenderness of the meat and the juiciness from having it slow cooked for several hours letting the flavors seep into every shred of the pork. Then frying it until one side becomes crispy! Delicious!

While buying it, I actually thought that a kilo of pork (that looked a lot more once it was shredded) will be too much for just Armin and me. Well, it did cover three meals but that is because we are (trying hard) to hold back. I bet we could have easily finished the whole thing in one sitting. We made Carnitas Tacos from it using homemade tortillas I did in my last post.

What I also love about it is that it requires really few ingredients. I am now glad that I had the habit of collecting various dried spices. That means I have all that is needed for this recipe like cumin, dried oregano and whole peppercorn ready and waiting on my kitchen shelf. The only thing that I actually needed to buy was the orange and the pork.

I like to grind the spices myself so that the flavors come out fresh and, well, more flavorful. I've found this mortar and pestle made from white marble from a small trade fair in our area that I really love using. I do not see these things around anymore and I've been searching for it in some local stores and supermarkets. So I was so happy when we stumbled upon it while on our way to buy groceries where the fair was held. The stall was selling all kinds of decorative stuff from marble.

This Pork Carnitas recipe was slow cooked stove top style. I've been juggling the thought of getting me an Instapot (a pressure cooker with slow cook feature and more) for over a year now and like the Libra that I am, up to now, I am still undecided. Ironic that we actually had one here as a giveaway. My reason is that I do not have space in the kitchen for it at the moment but, hopefully, soon we will.


Pork Carnitas Recipe Ingredients

  • Pork Shoulder or Pork Butt: These are the best types of pork for making carnitas because their higher fat content makes for extra tender and juicy pulled pork.
  • Seasonings: Dried oregano, ground cumin, chili powder, salt and pepper make the pork so flavorful.
  • Orange Juice and Lime Juice: These help to tenderize and flavor the meat as it cooks. The pork won’t have a strong orange or lime flavor, though.
  • Onion and Garlic: For more flavor!

Method

STEP 1

Heat 2 tbs oil in a large frying pan over medium-high heat. Season pork. Cook, in batches, for 3 mins each side or until browned. Transfer to a plate.

STEP 2

Add the remaining oil to the pan. Cook the onion, stirring occasionally, for 5 mins or until golden. Add the Mexican seasoning and cook, stirring, for 1 min or until aromatic.

STEP 3

Transfer the pork and onion mixture to a slow cooker. Add the chilli sauce, passata, stock, orange zest and orange juice and stir to combine. Cover and cook for 4 hours on high (or 8 hours on low) or until the pork is very tender. Use 2 forks to shred the pork and stir until well combined.

STEP 4

Meanwhile, to make the lime slaw, whisk the sour cream, lime rind and lime juice in a bowl. Add the cabbage and sliced fennel and toss to combine. Sprinkle with reserved fennel fronds.

STEP 5

Divide the tortillas among serving plates. Top with the pork. Arrange the lime slaw and avocado over the pork. Season with black pepper to serve.


Slow Cooked Pulled Pork with Mexican Coleslaw

Today for Slow Cooker Monday I am sharing a new favorite slow cooker meal at our house. This is one that will be on the menu plan often.

When my daughter and I visited Oregon a few weeks ago, my sister made a shredded pork taco with a Mexican coleslaw one day for lunch and it was delicious. I instantly knew it was a meal my husband would love.

My sister told me what she did for the pork and she gave me the recipe for the Mexican Coleslaw, but because I always like to tweak recipes a little, ok a lot, I changed it up and came up with a delicious slow cooker version of the pork.

It turned out so good and was so easy to make with the crock pot. I think pork is best cooked low and slow, so it works great in the slow cooker.

And if you have never tried a Mexican or Southwest coleslaw, you need to. It is a fun twist on a basic coleslaw that goes really well with this pork. I adjusted the basic recipe my sister gave me by basically tasting it as I made it until I got it how I liked.

I also like to brine my pork roast for recipes like this. I think it really helps the taste and texture.


Mexican Pulled Pork Shoulder in the Slow Cooker

I feel like I've cracked a very important code_ how to get meals made weeks -- yes weeks -- ahead of when you need them. It's easier than you think. Stick with me here and I'll explain.

It all starts with your favorite slow cooker recipes. Just put all of your ingredients in a gallon size zipper bag, label it and toss it in the freezer for up to 3 months. Do this with several recipes on a weekend when you have some time and you'll have a freezer full of healthful, easy clean-up meals ready whenever you need them. Whenever you're ready to cook one just open the bag and pour the frozen contents into the slow cooker. Press a button and one hour later you'll have a mouthwatering, heavenly smelling meal that requires basically zero work from you.

I like this method of cooking because it ensures you can serve your family a fresh home-cooked meal even on the busiest of days. I prefer to double, triple, even quadruple a recipe so I can keep multiples in the freezer (especially when the ingredients are seasonal) or so I can share them with friends. If you have a sick friend or know a mom who just delivered a new baby, deliver a few of these frozen bags with cooking instructions over to them and you'll be the lifesaver they've been needing. Simply multiply your ingredient list by however many meals you want to make, create an assembly line and put your bags together in no time.

This Mexican Pulled Pork is a perfect example of my new system. It takes just minutes to measure out all the ingredients and toss them into the bag. And all you will need after it cooks are two forks to shred the tender, juicy meat and some tortilla or taco shells to serve it up in (although the last time I made this dish I just served it in a bowl topped with tomatoes and lettuce).

If you are in need of other ideas for this make-ahead freezer method, here are a bunch of other recipes the work great_


How to Make Mexican Pulled Pork Carnitas

The pork shoulder should be cooked low and slow in the braising liquid so that it can be shredded easily with two forks. You can either use a slow cooker, the oven or the instant pot. Cooking instructions for each are provided below. I prefer to do it in the slow cooker as that is easiest for me, but you can follow whichever method you prefer.

Generously season the pork shoulder with salt, pepper, dried oregano, and cumin.

Place a layer of sliced onions on the bottom of the slow cooker. Add the seasoned pork shoulder. Top with additional onions. Add the orange quarters, lime and the can of beer.

Top with the lid and cook on low heat for 10 – 12 hours.

Once the pork is cooked, remove the bone, if there is one, also remove the orange and lime pieces from the slow cooker. Shred the pork with two forks.

Preheat the oven to 350° F.

This step is optional – but highly recommended. Place the pulled pork onto a baking sheet, reserving the juices in the slow cooker. Cook the pork for about 10 minutes, just until it’s crispy on top. Place into a serving platter and pour the reserved juices back over the top.

Serve with charred corn or flour tortillas, avocados, queso fresco, fresh red onion, and a fresh mango salsa if desired.


50 Pork Slow Cooker Recipes

Did you forget about the other meat? The flavorful, delicious, highly pleasant to the taste Pork Slow Cooker Recipes? (You thought I was going to say Chicken, didn&rsquot you?)

There are so many wonderful things about the &lsquoother guys&rsquo, aka Pork, that at times we forget how great Pork Slow Cooker Recipes can be. You all already know I love my slow cooker, so pulling together 50 Pork Slow Cooker Recipes was EASY & you guys are going to love them.


Tips for Perfect Pork Carnitas in the Slow Cooker

  • Always brown the meat! Browning the pork first is essential so don’t skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this.
  • Keep it lean. Use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic.
  • Easy Prep! To make mornings easier, prep this in the evening, it only takes about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!



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