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.

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.

Slow Cooker Mexican Pork

5 from 1 vote

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.

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Prep Time: 5 mins

Cook Time: 6 hrs

Total Time: 6 hrs 5 mins

Servings: 6 servings

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Ingredients 

• ▢ 2 pounds pork roast I typically use a shoulder roast, but sirloin tip roasts will work as well
• ▢ 2 teaspoons kosher salt
• ▢ 2 teaspoons chili powder NM red chile powder, if available
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon granulated garlic or garlic powder
• ▢ ½ teaspoon granulated onion or onion powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon cayenne pepper
• ▢ ½ cup water

To Make Taquitos:

• ▢ 30 white corn tortillas
• ▢ 2 cups shredded Mexican blend pepper jack or monterey jack cheese
• ▢ Optional: sour cream guacamole, salsa for dipping

Instructions

Mexican Pork Instructions

• 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.
• 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.

Taquito Instructions

• 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.)
• 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.
• 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. Serve with the condiments of your choice. Enjoy!

Notes

In the past, I’ve used a sirloin tip pork roast for this recipe, but any pork roast will work. The recipe multiplies nicely for a crowd too. An 8-10 lb pork shoulder works nicely for cooking larger amounts. Leftover pulled pork freezes nicely and can be used in tacos, burritos, quesadillas, or enchiladas for great make-ahead meals.

FREEZER MEAL: 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.

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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