Mexican slow cooker pork

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This slow-cooked Mexican pork is served deliciously over rice, or over sandwiches, tacos, and more!

Whether you're celebrating Cinco de Mayo in a few weeks, or just looking for an easy and delicious meal for a crowd, this slow cooker Mexican pulled pork recipe is for you!

We were inspired to make this slow cooker minced pork recipe as a new and different option to our popular Mexican chicken and minced meat recipes. Both recipes are the foundation of so many delicious dishes, and the same is true for this slow-cooked Mexican pulled pork.


How do I make slow-cooked Mexican pulled pork?

You'll start with a four-pound pork butt, also called a pork shoulder, and cut it into four pieces. Put that pork in a large slow cooker along with tequila (or chicken broth if you prefer a nonalcoholic option), garlic, red onion, lime, jalapeño, coriander, and chives. Add hot spices like paprika, mustard powder, coriander, salt, pepper, cumin, and Mexican dried oregano *.

* Try using Mexican oregano for this recipe if possible. It varies in flavor from the most commonly used Italian oregano. It is more intense and adds citrus nuances and a smooth licorice flavor to this dish.

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Turn on the slow cooker and let the pork cook for five hours or until the fork is tender.

How do I serve Mexican pork?

We serve our minced pork with thinly sliced ​​red onions and green and red bell peppers that were sautéed in a little extra virgin olive oil until smooth and well caramelized.

Spoon cooked pork and sautéed vegetables over cooked white basmati rice. But, you can also serve pork with our Mexican rice or our Spanish rice if you prefer. You can even serve it over curly cauliflower if you want a low carb option.


Alternatively, you can make Mexican pork sandwiches, tacos, quesadillas, chimichangas, and more! The choice is yours.

You can enjoy these other Mexican dishes:



4 pounds of pork, also known as pork shoulder, cut into four one-pound pieces

½ cup tequila (if you don't want to use tequila, substitute chicken or vegetable broth or water)

2 large or three medium garlic cloves, crushed

½ large red onion cut into thick slices

Bark of a lime

A large lime in quarters

1 large jalapeño, stem and seeds removed and coarsely chopped

½ bunch of fresh coriander with stems, tied for easy extraction

1 bunch of white chives tied for easy removal; tapas saved to serve

1 tablespoon of extra virgin olive oil

1 teaspoon of paprika (sweet)

1 teaspoon dried mustard powder

1 teaspoon ground coriander

1 teaspoon of kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon of ground cumin

1 tablespoon of dried Mexican oregano


2 tablespoons of extra virgin olive oil

1 large red onion, thinly sliced

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

Sour cream, to decorate

Coriander, to decorate

Chive tops, sliced, for garnish

Cooked white rice, to serve with pork.


In a large slow cooker (ours was a 6-quart slow cooker), place pork, tequila, garlic, red onion, lime zest, lime quarters, jalapeño, coriander, chives, 1 tablespoon olive oil, paprika, mustard powder, coriander, salt, pepper, cumin and oregano.

Turn on the slow cooker and cook for five hours.

Remove pork to serving bowl and strain liquid into skillet, discard solids. Cook the liquid to 1 ½ cups and use it to moisten the minced meat.

Shred the pork with two forks and add the reduced liquid.

While the pork is cooking, sauté the onion and peppers in olive oil over low heat for 20-30 minutes until caramelized.

Cook white rice to serve with pork.

To serve, place the rice in a plate or bowl and top with shredded pork and bell peppers and onions.

Garnish with sour cream, coriander and / or chives.


Slow Cooker Mexican Pot

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