Pulled pork is a versatile and tasty recipe that can be enjoyed in a variety of ways: straight off the plate, stuffed in a potato or even in a lettuce wrap. Because pork shoulder or pork butt contains fat, it’s difficult for it to become too dry or to overcook. The Mexican-Style Rub, salsa and enchilada sauce bring a hint of spice and flavor to this easy-to-prepare recipe.
Have a big family? Pork shoulder is one of the least expensive cuts you can buy, and a cut that the entire family will enjoy. If you can afford to buy pastured pork, the price will be relatively inexpensive compared to a lean chicken breast.
If you feel like having a Mexican dinner night, prepare the pork in the morning, toss it in the slow cooker, go about your day, then return for delicious pulled pork tacos in the evening. Shredded pork makes for great leftovers as the spices and sauces marinate, and make this even more flavorful the next day.
Mexican-Style Pulled Pork Recipe
Protein: 50g / %
Carbs: 5g / %
Fat: 35g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 to 3 lb. pork butt or shoulder
- 1/2 cup salsa
- 1/2 cup enchilada sauce
- 1/2 cup beef stock
- 2 green chilies, thinly sliced
Mexican-Style Dry Rub Ingredients
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. cumin
- Sea salt and freshly ground black pepper
- Mix all the ingredients for the Mexican-Style rub in a bowl.
- Rub the pork meat generously on all sides with the spice rub.
- Optional: let the meat marinate for 12 to 24 hours in the refrigerator.
- Place the pork, salsa, enchilada sauce, beef stock and green chilies in a slow cooker and cook for 6 to 8 hours on low. Remove the pork from the slow cooker and let rest.
- Strain the sauce from the slow cooker in a saucepan using a colander.
- Bring the sauce to a boil over medium-high heat and simmer until reduced and thicker.
- Shred the pork with two forks and place back in the slow cooker.
- Pour the sauce over the pork and toss; cook on high for 20 minutes and serve.