Mexican Pulled Pork
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.
Servings: 8 servings
- 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
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.
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.
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