A Crock pot recipe you’ll love: delicious pulled pork “hack” because you won’t believe how these common ingredients you most likely have in your spice collection can make this common cut of pork taste like restaurant food!
INGREDIENTS:
Slow-Cooked Pulled Pork (Mexican Style)
Ingredients
- 1 pork shoulder
- 1 tbsp. oregano
- 2 tsp. cumin
- 1 tbsp. olive oil
- 2 1/2 tsp. salt
- 1 tsp. black pepper
- 1 onion, minced (finely chopped)
- 5+ cloves garlic, minced or crushed
- 3/4 cup orange juice (2 or 3 oranges, juiced)
Instructions
- First, rinse and pat dry the pork, then rub it with the oregano, cumin, & olive oil.
- Place fat-side-up in your slow-cooker.
- Dump all the rest of the ingredients on top of it.
- Cook for 10 hours on low heat OR 6 hours on high heat.
- It will start smelling amazing after a couple of hours!
- When it’s finished cooking, remove the pork from the cooker and keep the liquid separate.
- Shred the pork.
- Put about 1/4 of the pork in a frying pan on medium heat.
- Add about 1/4 of the liquid and optionally add any seasoning you like such as hot sauce (we love Cholula).
- Cook until it is dry enough consistency to put in a taco – you’ll know!
Notes
INSTANT POT: instead of cooking low and slow in the crock pot, you can also cook in the Instant Pot on High for 1 hour and 20 minutes - Boom!
2 1/2 tsp. salt
1 tsp. black pepper
1 onion, minced (finely chopped)
5+ cloves garlic, minced or crushed
3/4 cup orange juice (2 or 3 oranges, juiced)
METHOD:
First, rinse and pat dry the pork, then rub it with the oregano, cumin, & olive oil.
Place fat-side-up in your slow-cooker.
Dump all the rest of the ingredients on top of it.
Cook for 10 hours on low heat OR 6 hours on high heat.
It will start smelling amazing after a couple of hours!
When it’s finished cooking, remove the pork from the cooker and keep the liquid separate.
Shred the pork.
Put about 1/4 of the pork in a frying pan on medium heat.
Add about 1/4 of the liquid and optionally add any seasoning you like such as hot sauce (we love Cholula).
Cook until it is dry enough consistency to put in a taco – you’ll know!
[srp] https://recipestand.com/wp-content/uploads/2007/10/fast-300×171.jpg[/srp]
