Try this unique Mexican spin on pulled pork. Made in the Dutch oven OR the slow cooker, it will feed a massive crowd and will become one of your next favorite dump and go meals. Makes a GREAT freezer meal too!
Lets see. How do I communicate the deliciousness of this flavorful pulled pork recipe? Should I elaborate on the tangy-rich-mexicany flavor that comes with each bite?
Should I explain how great it is in a tortilla combined with guacamole, lime juice and sour cream?
Should I tell you how super easy it is to make AND that the recipe yields a ridiculous amount of freezer friendly pulled pork?
Or maybe I should just quote my husband as he was sneaking bites while I was taking pictures.
- “Woman, what have you done?”
- “This is dangerous.”
- “Oh my gosh. We are never going back to BBQ sauce pulled pork.”
- “You done did it.”
While I continue to ponder which route I should take to convince you to try this recipe, let’s walk through the steps on how to make your own flavorful pulled pork.
(Printable recipe at the bottom)
Start by buying a big ol’ pork shoulder. The recipe calls for one that is 4-7 pounds, so naturally I went with a 7 pounder. This chunk of meat is hilariously huge.
Pat it dry so it will soak up the yummy rub you are about to put on it.
In a food processor or blender, toss in: 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 2 tablespoons salt, pepper to taste, 4 cloves garlic, 2 tablespoons olive oil, 2 tablespoons white cooking wine, 1/4 cup brown sugar, 1 medium onion (quartered).
Blend it up until it is nice and smooth.
Dump it on your pork shoulder.
It’s about to get messy so take off any rings!
Using your hands, rub the rub (hehe) into the meat. Make sure to cover all of the surfaces.
Now, pop it into a 300 degree oven for about 4.5 hours. If your pork shoulder is on the smaller side (4-5 lbs), cook it a little less.
About half way through, at about 2 hours of cooking, flip the pork over.
When pork is done, take it out leaving the lid on. Crank up the heat to 425 degrees. Remove the lid and put it back in the oven for about 10-15 minutes until the surface of the meat is browned.
Remove the pork from the oven and let it sit for 15 minutes or so.
Using two forks, start to pull the meat apart. (Get it, pulled pork!)
Do your best to fend off hungry children or husbands who may interfere.
After the meat is pulled apart, use a ladle and pour some of the remaining juice over the meat.
Serve with your favorite Mexican fixins. We like it with a squeeze of fresh lime, guac and sour cream.
As I mentioned, this recipe makes a ridiculous amount. It was enough for our dinner, lunch the next day, AND two freezer meals for the future.
As if this didn’t make enough pulled pork for us, next time I make this, I will buy two pork shoulders, double the marinade, make one for dinner, and then freeze one (in the marinade) for future dinners. You’re welcome.Print
Try this unique Mexican spin on pulled pork. Made in the dutch oven or the crock pot, it will feed a massive crowd and will become one of your next favorite freezer friendly crockpot meals. Serve it up with all your favorite Mexican toppings. Makes an awesome freezer meal too.
- 4–7 Pounds Pork Shoulder
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 2 Tablespoons Salt
- Pepper To Taste
- 4 Cloves Garlic
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Cooking Wine
- 1/4 cup Brown Sugar
- 1 medium Onion
- Rinse and pat dry the pork shoulder.
- Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine, brown sugar and onion (cut into quarters) into a food processor or blender.
- Blend the mixture until totally combined and then pour it over the pork shoulder.
- Rub mixture over every surface of the meat you can find.
- Place the pork into a roasting pan or Dutch oven and add 2 cups of water. Cover tightly and roast pork at 300º for 4.5 hours, turning once at the half way point.
- When the pork is tender and can peel away, crank up the heat to 425, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.
- Using two forks, shred the pork. When it’s all shredded be sure to pour the juices all over the meat.
- Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, salsa, or whatever other Mexican fixings you like.
Slow Cooker Instructions:
Cook the meat and sauce in the slow cooker on low for 8-10 hours. Shred and broil for a few minutes at the end to add a crispy crust.
Freezer Meal Instructions:
Follow steps 1-4 but then place marinaded pork into a freezer bag and seal. Freeze that baby up!
Let the pork thaw for 48 hours in your fridge. Then follow instructions 5-7.
Make sure to check out our 101 Real Food Slow Cooker Freezer Meals too!