Slow Cooker Mexican Pulled Pork

Slow Cooker Mexican Pork is some of the best pulled pork you can make at home. On its own, stuffed into tacos or burritos, or served over rice, the pork is slightly spicy, with just enough heat to keep it interesting.

Slow Cooker Mexican Pork

The Mexican spices infuse the pork roast as it simmers in the crock-pot; meaning that with very little effort you can have dinner on the table.

I’ve made this pork countless times over the past ten years. After I made this the first time and served the pork in burrito bowls; I couldn’t resist trying my hand at the taquitos that I’ve included below.

Mexican Pulled Pork

In the past, I’ve used a sirloin tip pork roast for this recipe, but any pork you enjoy will work. An 8-10 lb pork shoulder works nicely when cooking for a crowd or when you want to have an abundance of pulled pork on hand.

Leftover pulled pork freezes beautifully. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.

Use the Slow Cooker Mexican Pork to make Pulled Pork Tacos, Red Chile Burritos, Quesadillas, or Pulled Pork Enchiladas for easy make-ahead meals.

I highly recommend multiplying this recipe for the largest amount of pork you can fit in your crock-pot. Trust me that you will want to have a lot of leftovers.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

Mexican Pulled Pork Recipe

You’ll season a pork roast generously with salt, chili powder, paprika, oregano, garlic, onion, black pepper, and red pepper to make this recipe.

1. Place the roast in the crock-pot and sprinkle half of the spices over it. Turn the roast and cover with the remaining spices. Add the water and cover with the lid.
2. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.

Pork Taquitos

1. To make taquitos, place a dry skillet over medium-high heat. Warm the tortillas in the skillet, one at a time, to make them soft and pliable for rolling. (For a classic flavor, warm 1/4 cup of oil in the skillet and then dip each tortilla in the oil prior to rolling them.)
2. Preheat the oven to 350°F. Set out a large baking sheet. Place a warmed tortilla on the sheet, layer a tablespoon or so of cheese across the center of the tortilla, and top with a few tablespoons of the pulled pork.
3. Roll the tortilla around the filling and place it seam-side down on the baking sheet. Once all of the taquitos are rolled, bake until lightly browned and crisp on the edges. 

If you aren’t up for dipping the tortillas in warm oil to soften them, do not skip warming them in the pan. Even without the oil, warming the tortillas prior to rolling will help hold them together. The first few times I made taquitos, they just fell apart in the oven. Warming them helps them avoid cracking.

Serve Mexican Pork with Street Corn Coleslaw or Jalapeno Coleslaw, Easy Spanish Rice or Quick Cilantro Slaw. It’s also terrific for Stuffed Potatoes and Tater Tot Nachos.

An abundance of southwestern spices infuse this Green Chile Pulled Pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together.

{originally published 7/31/13 – recipe notes and photos updated 6/6/22}