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You are here: Home / Entree / Mexican Pulled Pork

May 16, 2017 By Sarah Leave a Comment

Mexican Pulled Pork

With a slight mexican twist, this universal recipe for pulled pork can be used in (no joke) hundreds of ways. Any purpose from tacos to salad to soup. The recipe is about as easy as it gets, and provides a blank canvas to combine your favorite flavors. My favorite is these pork carnitas from Cinco de Mayo.

Mexican Pulled Pork

I love using my slow cooker. Prep the ingredients the night before as much as possible, wake up a few minutes early to finish the prep work, then NOTHING. You get to relax all day knowing that my time in the kitchen that evening will be limited (even someone who loves to cook can appreciate that every once in a while).

Mexican Pulled Pork

Created by Sarah on May 7, 2017

  • Prep Time: 30m
  • Cook Time: 12h
  • Total Time: 12h 1m
  • Serves: 10

Ingredients

  • 7 L bone-in pork shoulder
  • 2 tbsp. brown sugar
  • 3 tsp. smoked paprika
  • 2 tsp. chili powder
  • 2 tsp. salt
  • 2 tsp. pepper
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 onions, quartered
  • 1 can green enchilada sauce (10 oz)
  • 1 c chicken stock
  • 1/2 c apple cider vinegar

Instructions

  1. Place a rack in the middle of the oven and heat to 500°F. Line a rimmed baking sheet with aluminum foil.
  2. Mix together brown sugar, smoked paprika, chili powder, salt, pepper, oregano, garlic powder, and onion powder in a small bowl to create rub for pork.
  3. Dry pork with paper towels, then rub evenly with rub. Keep remaining rub.
  4. Place pork on baking sheet and cook until the meat slightly charred on the edges, about 15 minutes.
  5. While the meat is in the oven, place onions in a 6-quart or larger slow cooker and sprinkle with reserved rub. Pour in enchilada sauce, stock, and cider vinegar.
  6. Using two forks stabbed into the ends of the pork (like handles), carefully transfer the pork into the slow cooker. Cover and cook on low until the meat is soft enough to pull apart with a spoon, at least 12 hours.
  7. Transfer the meat to a large plate or bowl and rest until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, tissue, or large pieces of fat.
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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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