Mexican Pulled Pork

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Easy shredded pork with a spicy twist! Mexican Pulled Pork is made with taco seasoning and orange juice, cooked to fall-apart perfection in the slow cooker.

Mexican Pulled Pork

Learn how to make the perfect pulled pork for tacos, nachos and all your favorite Mexican dishes!

Even better? You only need 3 ingredients and a few minutes of prep time.

Mexican Pulled Pork

I can’t make enough declarations about how much I love this Mexican Pulled Pork Recipe. It’s one of those “set it and forget it” slow cooker meals–that also tastes restaurant quality.

The secret?

A packet of taco seasoning. Seriously. It’s that easy.

Sprinkle the taco seasoning on the pork in the Crock-pot, pour some orange juice over it, and walk away. While you go about the rest of your day, your pork will cook to juicy, tender perfection in the slow cooker.

You barely have to touch the finished pork with your fork or some tongs to get it to fall apart into succulent shreds.

Each bite is packed with Mexican flavors like cumin, garlic, and chili.

The beauty of using taco seasoning is that it gives you all of your favorite flavors in one ready-to-use spice mix.

My family loves this pulled pork served in tacos and piled onto nachos. It would also be delicious on toasted buns for a Mexican spin on a classic pulled pork sandwich.

This Mexican Pulled Pork recipe is easy enough for any night of the week. You can even make a big batch ahead of time to stash away in the fridge or freezer.

Did I mention this is actually TWO recipes in one?

You can serve the Mexican Pulled Pork as is OR turn it into crispy carnitas. It only takes a couple of extra minutes in the pan to crisp up the outsides of the pork. I love it both ways!

Three Ingredient Mexican Pulled Pork

How Long To Cook Pulled Pork in CrockPot

Shoulder, butt, and picnic cut pork roasts work best for this recipe. Bone-in or boneless roasts will work fine. This recipe doubles very nicely with a larger roast and doesn’t require much additional cooking time.

Cook an 8-10 pound roast for about 11-12 hours on LOW or 7-8 hours on HIGH. My preference is the longer cook time at the lower temperature, but either one works well.

Leftover pork will keep nicely in the refrigerator or the freezer. Pour any remaining juices over the shredded pork before refrigerating or freezing.

Make sure to use a sturdy freezer-safe container or bag to preserve the fresh taste of the pork, if freezing.

Thaw and reheat in the microwave or on the stove. An easy make ahead meal!

Pulled Pork with Mexican Seasonings

Mexican Pulled Pork Recipe

  1. Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the orange juice over the roast.
  2. Cover with the lid and cook on LOW for 10-11 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)
  3. Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot. Serve with a lime to squeeze over the meat, if desired.
Mexican Spiced Pulled Pork

How To Make Pork Carnitas

To turn the pulled pork into crispy carnitas, roughly chop the cooked pork into bite-size pieces. Spread about 2 cups of the cooked pork across a nonstick skillet over medium-high heat.

Press it flat and let it cook for about 2 minutes until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.

This Mexican Pulled Pork is bound to become a staple of your family’s dinner menu!

Pulled Pork cooked with Mexican spices

For a few more easy dinner ideas, you’ll want to try classic Taco Soup, Crock-Pot Sweet and Sour Meatballs, and this Cheesy Sausage Pasta Skillet.

Mexican Pulled Pork

Mexican Pulled Pork

5 from 1 vote
Easy shredded pork with a spicy twist! Mexican Pulled Pork is made with taco seasoning and orange juice, cooked to fall-apart perfection in the slow cooker.
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs 5 mins
Course: Main Dishes
Cuisine: American
Servings: 8 servings

Ingredients 

  • 4-5 lb pork roast see note for preferred cuts
  • 6 tablespoons taco seasoning
  • 3/4 cup orange juice
  • optional: fresh lime juice and chopped cilantro for serving

Instructions

  • Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the orange juice over the roast.
  • Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)
  • Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot. Serve with a lime to squeeze over the meat, if desired.

For crispy carnita-style pork:

  • Spread about 2 cups of the cooked pork across a nonstick skillet over medium high heat. Press it flat and let it cook about 2 minutes, until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.

Notes

COOK’S NOTE: Shoulder, butt, and picnic cut pork roasts work best for this recipe. Bone-in or boneless roasts will work fine, this recipe doubles very nicely with an 8-9 pound roast and doesn’t require much additional cooking time.
Leftover pork will keep nicely in the refrigerator or the freezer. Pour any remaining juices over the shredded pork before refrigerating or freezing. Thaw and reheat in the microwave or on the stove. 

Nutrition

Calories: 313kcal · Carbohydrates: 3g · Protein: 51g · Fat: 9g · Saturated Fat: 3g · Cholesterol: 143mg · Sodium: 263mg · Potassium: 895mg · Fiber: 1g · Sugar: 2g · Vitamin A: 222IU · Vitamin C: 12mg · Calcium: 14mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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Mexican Pulled Pork in the crock-pot
Mexican Pulled Pork - with just three ingredients!

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  1. Rebecca says

    5 stars
    I love everything about this recipe: how simple it is, the flavour combo, and how I can eat off of it for a few days!

  2. Kathryn says

    One question: you mention to cook the pork with the fat cap on top, but the first photo doesn’t seem to reflect that. Do you remove a good portion of the fat cap?

    • Mary says

      Unfortunately, this roast was lacking a fat cap, Kathryn. It’s still delicious without it. When I am lucky enough to find a roast with a fat cap on it, I don’t remove it before cooking.

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