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.
Course: Main Course
2poundspork roastI typically use a shoulder roast, but sirloin tip roasts will work as well
2teaspoonschili powderNM red chile powder, if available
1teaspoongranulated garlic or garlic powder
½teaspoongranulated onion or onion powder
½teaspoonfreshly ground black pepper
To Make Taquitos:
30white corn tortillas
2cupsshredded Mexican blendpepper jack or monterey jack cheese
Optional: sour creamguacamole, salsa for dipping
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.
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!
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.