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.
- 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.
Pork Taquitos
- 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 ¼ 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.
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
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 ¼ 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
{originally published 7/31/13 – recipe notes and photos updated 6/6/22}
Pam says
School starts back for me on Friday 🙁 which means more slow cooker meals!
Jenn S says
Stated as some of the best pork you have ever had? Okay, guess this will be next pulled pork recipe I try 🙂
Tricia @ Saving room for dessert says
You are the pork master Mary! That is a serious compliment 🙂 Love a good crockpot meal – sounds and looks terrific.
Big Dude says
Your flavor package sounds like it would make great pulled pork. I must try Taquitos at some point.
Jill corona says
I would love to try and make pull pork , taquitos. Plz send recipe
Mary Callan says
These sound amazing – great flavors
mary x
Sue/the view from great island says
Sharing these on facebook…
Chris Scheuer says
Oh Mary, these look so good! I love that you used a sirloin roast rather than a boston butt. The butt roasts are so moist but I'm always thinking of how much fat is underneath all that goodness. I think my family would go crazy over this. I can see serving these with all kinds of fun fresh condiments. Thanks!
Magnolia Verandah says
This pork sounds so good. I bet the smell was divine.
Chris says
I might make a version of this the next time I smoke a pork picnic shoulder and use a garlic chile rub. Great idea!
From Valeries Kitchen says
LOVE slow cooked, shredded meat for Mexican dishes. This is a keeper. Gotta try it 🙂
Tara says
Just served this for dinner with avocado, lime, shredded cheddar and fresh salsa on street taco-sized flour tortillas. . . the family loved it! The spices provided a great flavor!
Mary Younkin says
That sounds delicious, Tara!
Cheryl DePaula says
Way too salty. All the other flavors were good. had to rinse and reseason.
Mary Younkin says
That is interesting. I have not had that issue with this recipe before, Cheryl.
Norma says
This is an easy and delicious dish! I used ancho chili powder but the rest of the ingredients exactly as listed. Love that it’s quick and easy to get in the slow cooker! I shredded the meat and browned it afterwards, similar to what is often done with carnitas. Served as is with condiments and a cheesy cauliflower mash (we are doing mostly low carb). Very yummy! Next time I will cook a larger piece of meat, probably in chunks, so there is plenty to make a variety of things and am especially interested in trying your enchiladas. BTW: the person who said it was too salty probably used fine salt rather than Kosher which is usually a larger grind. I never use Kosher salt as I like Real Salt, but I know when using finely ground salt you have to reduce the amount if the recipe uses Kosher as it will otherwise be way too much salt. The seasoning in this is perfect.
Mary Younkin says
Thank you for sharing your comments, Norma. I love that you enjoyed the recipe and I know your insights will help other readers. Thank you!
Kitzi says
There are red pieces in the picture. What is that?
Mary Younkin says
When I have it on hand, I use a dried/crushed red chili vs just the powder.
sharon terwilliger says
Hi! I made this, and it was a hit! The kids asked for the recipe! I made it with a large cheap pork butt, cut it in cubes, seasoned it with your recipe, Froze the rest for later use. Pulled out frozen, and had leftovers. It was delightful to have on hand, for when the kids stop by unannounced, to feed them. Thank you!
Mary Younkin says
You are so welcome, Sharon! I’m so glad you and your kids are enjoying the pulled pork. It’s a staple in our family.