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Slow Cooker Mexican Pulled Pork aka Carnitas is full of flavor and so easy to make. Tender, juicy pork infused with a blend of Mexican spices, all effortlessly slow cooked to perfection! Plus, it only takes 5 minutes to prep and the slow cooker does the rest!
Table of Contents
Why I Love This Recipe
- Bursting with Flavor: This Mexican Pulled Pork recipe offers an explosion of authentic Mexican flavors, combining tender, juicy meat with a tantalizing blend of traditional spices and herbs.
- Effortless Cooking: With the magic of the Crock Pot, this recipe allows you to set it and forget it, freeing up your time while the flavors meld together. Plus, it only takes 5 minutes to prep!
- Meal Prep Hero: This recipe (and many slow cooker recipes) are perfect for meal prep. Just store all the ingredients in a freezer bag in the freezer for up to 3 months. When you’re ready to enjoy, pop into the slow cooker and forget about it until dinner time!
- Crowd-Pleasing: Whether you’re planning a casual family dinner or hosting a gathering and need to feed a crowd, this dish is bound to please even the most pickiest palates, making it a perfect addition to any occasion.
The Ingredients
- Boneless pork shoulder (or pork butt): This cut, also known as pork butt, is perfect for slow cooking because it’s full of rich flavor and becomes incredibly tender. Look for a well-marbled piece of pork, typically labeled “pork shoulder” or “pork butt” at the grocery store.
- Mexican Spices: We’re seasoning this pork with a delicious blend of chili powder, cumin, onion powder, garlic powder, oregano and salt to give it all the flavor!
- Small onion: Adding a small onion brings a natural sweetness that blends perfectly with the spices as everything slow cooks.
- Apple cider vinegar: This gives the pork a tangy edge and helps break down the meat, making it fall-apart tender.
- Canned diced green chilies: Mild but flavorful, these chilies add a touch of heat to the pork.
- Honey: A little bit of honey balances out the spice with just the right amount of sweetness for that irresistible pulled pork flavor.
How to Make Slow Cooker Mexican Pulled Pork
1. Add Ingredients: Place all the ingredients in a slow cooker and mix ensuring everything is coated with spice mixture.
2. Slow Cook: Set the slow cooker heat to low and cook for 8-10 hours, until hot and cooked through.
3. Shred and serve: Shred the meat with two forks and serve with desired accompaniments.
Tips for the Best Mexican Pulled Pork
- Select the Right Cut: Opt for a well-marbled pork shoulder or pork butt for the perfect balance of tenderness and flavor.
- Slow and Steady: This slow cooking process ensures the meat becomes fork-tender and absorbs all the aromatic flavors.
- Enhance with Citrus: Squeeze fresh lime over the pork to impart a subtle citrusy tang that complements the richness of the dish.
- Shred with Care: Once the pork is cooked, use two forks to shred the meat and be sure to allowing it to absorb all the flavorful juices and spices.
- Crisp up In Pan: If you want some crispy bits, feel free to add the cooked pork to a sauté pan and crisp up the edges for some extra texture.
Meal Prep Slow Cooker Mexican Pulled Pork
1. Place all the ingredients except the pork shoulder in a gallon freezer bag and mix together by pressing on the outside of the bag.
2. Add the pork shoulder, and turn to coat in the mixture.
3. Seal bag, label and freeze for up to 3 months until ready to use. Be sure to get as much air as possible out the bag so that it doesn’t form ice crystals inside when freezing.
4. When ready, remove the frozen mixture from the bag and place it all into the crock pot. Set the heat to low and cook for 8-10 hours, until hot and cooked through.
Make-Ahead Freezer Meals for the Slow Cooker!
I love having meals prepped in the freezer because it ensures you can serve your family a fresh home-cooked meal even on the busiest of days. In fact, I prefer to double or even triple a recipe sometimes so I can keep multiples in the freezer, especially when the ingredients are seasonal. A meal prepped freezer bag is also a great way to share with friends! If you have a sick friend or know a mom who just delivered a new baby, deliver a few frozen bags with cooking instructions to them and you’ll be the lifesaver they’ve been needing. Here are some of my favorites:
Ways to Use Carnitas (Mexican Pulled Pork)
This recipe is the perfect base to use in a variety of delicious ways. Here are some ideas for how to incorporate your carnitas into your meals:
- Tacos: Fill warm tortillas with carnitas, fresh salsa, avocado, lettuce and a squeeze of lime for a classic and delicious taco.
- Burritos: Wrap up carnitas with rice, beans, cheese, and guacamole in a large tortilla for a hearty and flavorful burrito.
- Quesadillas: Layer carnitas between cheese and tortillas, then grill until the cheese is melted and the tortillas are crispy for a delightful twist on a classic dish.
- Nachos: Pile carnitas on top of tortilla chips, then add cheese, jalapeños, salsa, and guacamole for an indulgent plate of loaded nachos.
- Salads: Add carnitas to a bed of mixed greens, along with avocado, corn, black beans, and a zesty dressing for a refreshing and satisfying salad.
Images by Ivan Solis
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Slow Cooker Mexican Pulled Pork
Equipment
Ingredients
- 2 teaspoons chili powder
- 1 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 2 teaspoon kosher salt
- 1 small onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 4 ounce can diced green chiles
- 1 tablespoon honey
- 4 pounds boneless pork shoulder, excess fat trimmed
Instructions
Make Same Day Instructions:
- Place all ingredients in a slow cooker and stir to coat thoroughly.
- Set heat to low and cook for 8-10 hours, until cooked through and easily falls apart with a fork.
- Shred the meat with two forks and serve.
Make-Ahead Freezer Instructions:
- Place all the ingredients except the pork shoulder in a gallon freezer bag and mix together by pressing on the outside of the bag.
- Add the pork shoulder, and turn to coat in the mixture.
- Seal bag, label and freeze until for up to 3 month until ready to use. Be sure to get as much air as possible out the bag so that it doesn't form ice crystals inside when freezing.
- When ready, remove the frozen mixture from the bag and place it all into the slow cooker. Set the heat to low and cook for 8-10 hours, until hot and cooked through.
- Shred the meat with two forks and serve with taco shell and toppings or other desired accompaniments.
I’m kinda embarrassed to admit this, but I have never done a pork shoulder in my slow cooker! I always make soups or stews. Yet, I love shredded pork deliciousness. I guess part of my problem is that I am one person at home (well, plus my cat), and so pork shoulder is a big commitment. But this sounds so delicious, so maybe I should just make one and send leftovers to neighbours 😉
I think I will make this for a Super Bowl party. The 12th men and women here will be hungry.
Love this post Catherine! One if my faves that you have written. Such a great idea to prepare meals to freeze when you have time for busy nights with the kiddies and hubby, or to help out another family for whatever the reason. Thank you
I throw it all in frozen! It cooks long enough to cook all the way through!
Do you need to thaw out the before the slow cooker? I have heard it is best to thaw first as the slow cooker doesn’t get the meat hot fast enough and can be a problem with bacteria. Thoughts? I would love to throwing in frozen meat to cook.
It is frozen when you put it in the crock pot. If you chose to not freeze it first, then I would cook it for 4-6 hours!
If this wasn’t frozen (the meat was fresh), would the cook time be the same?
That is, when you put it in the crock pot, it’s frozen, correct?
I use fresh pork shoulder, put it all in the bag together, freeze it, and then when I’m ready I put the whole frozen block into the slow cooker!
Can you use frozen pork shoulder to make this initially or should it be fresh before freezing? Then so you put the frozen contents in the slow cooker or do you defrost first? Thanks!
Yes, that should work just fine! Will probably cook quicker, too!
Could this be made as well in a dutch oven? (don’t have a slow cooker)
Clever and looks yummy. Thanks.
Yes, I think a dutch oven over low heat would work great!
What a genius idea! I really need to get a crock pot, but I suppose it would work in a Dutch oven too. What do you think?
Nope! I like to get the corn/whole wheat ones from Trader Joe’s!
Did you make those corn tortillias?