Great pulled pork recipe that is made in the dutch oven. Packed with flavor and makes a ton!

Pulled Pork with a Mexican Flair {Freezer Meal}

By Polly Conner

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!

Pulled Pork on a Plate

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.

Patting dry a pork shoulder

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.

Marinade for freezer friendly pulled pork

Dump it on your pork shoulder.

marinade on top of 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.

Pork shoulder in a dutch oven

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!)

Shredding 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.

Pulled pork on a plate

Serve with your favorite Mexican fixins. We like it with a squeeze of fresh lime, guac and sour cream.

Pulled pork in a tortilla

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.

Pulled pork in freezer containers

Pulled pork on a plate with limes

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.

Great pulled pork recipe that is made in the dutch oven. Packed with flavor and makes a ton!

Pulled Pork with a Mexican Flare {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 25 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican American


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.


  • 47 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


  1. Rinse and pat dry the pork shoulder.
  2. 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.
  3. Blend the mixture until totally combined and then pour it over the pork shoulder.
  4. Rub mixture over every surface of the meat you can find.
  5. 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.
  6. 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.
  7. Using two forks, shred the pork. When it’s all shredded be sure to pour the juices all over the meat.
  8. 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:
To Freeze:
Follow steps 1-4 but then place marinaded pork into a freezer bag and seal. Freeze that baby up!
To Prepare:
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!

101 Real Food Slow Cooker Freezer Meals - Your life just got easier and healthier with this list of the best whole foods freezer meals for the slow cooker. Enjoy these real food crockpot recipes today or freeze for later.

Tags: , , , , , , , , ,


Join our weekly newsletter and receive ourTop 10 Easy Freezer Meals eBook for free.

Top 10 Easy Freezer Meals eBook

Leave a Comment

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 replies
  1. Liz says:

    It’s hard to get unanimous approval from thge entire family, but this got it. I was asked to save this recipe and to make it more often! I wondered if anyone would say it was too salty, but no one did. Next time I make it I’ll probably reduce salt to 1.5 Tablespoons – I think that will be enough.

  2. Leigh Gutzwiller says:

    Jumping in to make this during quarantine, but I only have pork tenderloin on hand 😩. Think it’s worth making? If not I’ll just have to go with your delicious foolproof roasted tenderloin recipe that I’ve made many times 😉

    • Rachel Tiemeyer says:

      We haven’t had great results with pork tenderloin using this method because it dries out so quickly. We would recommend roasting it or grilling it, using one of our recipes. I hope that helps!

  3. Allison Larsen says:

    This recipe turned out great! Very delicious, and much better than the BBQ sauce slathered version. I will definitely make this again. We used the pulled pork from this recipe in sandwiches with coleslaw topping. It was the best.

    Instant Pot instructions:
    Cut the pork shoulder into large sections. Add 1/2 cup water to the sauce in the instant pot. Cook on high pressure for 1 hour. Transfer mixture to a 13 x 9 inch pan, or a dutch oven. Roast at 425 for 20-25 minutes until browned.

    • Rachel says:

      I’ve made a lot of pork should in the IP at this point. We’ve found that you have to quarter and cook at high pressure for 45 minutes with a 10 minute natural release.

  4. Bernie says:

    This is my first time on your blog and I’m loving it! I’m actually hosting a crowd of church college students, but I will be having 30! How many pounds of meat would you do?
    I have a 7 quart Dutch oven. Can I do it all at once or will I have to do in batches?

    • Polly says:

      It totally could go in the crock pot! Give it 8 hours on low and you should have a tasty dinner. You could always shred it and pop it under the broiler to give it some texture as well. Yum!

  5. Candice says:

    Thank you for this recipe! It looks great. Can you verify: It lists 2 tablespoons of salt in the ingredients. Is this correct?