Slow Cooker Mexican Pulled Pork
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Today’s summer dinner is a flavorful and effortless Slow Cooker Mexican Pulled Pork. You all know how much I adore my slow cooker, especially during the summer months! It’s hard to believe I have another Mexican meat recipe to share, but each one has its own unique taste and they’re all incredibly delicious. This one is no exception—it’s fantastic!
When I made this recipe, I decided to triple it. If you’re going through the effort of making this dish, why not prepare extra and save time for future meals? This recipe is quite saucy, and you won’t need all of the juices for the meat. So, the second time we enjoyed this dish, I saved the extra sauce. It has a flavor reminiscent of enchilada sauce. I used it to make enchiladas by filling tortillas with pulled pork, topping them with the excess sauce, and adding some shredded cheese. This Slow Cooker Mexican Pulled Pork is just as delightful in tacos, but you can get creative with how you use it.
Whether you’re making tacos, enchiladas, or another dish, this pulled pork is sure to be a hit. The rich, savory flavors and tender meat make it a versatile and crowd-pleasing option that you’ll love.
What you need to make Slow Cooker Mexican Pulled Pork
- TOMATO SAUCE
- CHILI POWDER
- GROUND CUMIN
- BROWN SUGAR
- CAYENNE PEPPER
- SALT
- CLOVES OF GARLIC
- PORK TENDERLOIN OR PORK ROAST
Instructions for Slow Cooker Mexican Pulled Pork
Prepare the Sauce: In a slow cooker, combine tomato sauce, chili powder, cumin, 1 tablespoon of brown sugar, cayenne pepper, salt, and minced garlic. Stir until well combined.
Add the Pork: Carefully place the pork into the sauce in the slow cooker, ensuring it is fully covered with the sauce. This will allow the flavors to infuse into the meat as it cooks.
Slow Cook the Pork: Set the slow cooker to low and cook for 8 hours. During this time, the pork will become tender and flavorful, absorbing all the delicious spices.
Shred the Pork: Once the cooking time is complete, remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the pork by pulling it against the grain of the meat.
Adjust the Sauce: Pour the sauce from the slow cooker into a separate bowl. Return the shredded pork to the slow cooker and add just enough of the sauce to make the meat saucy, similar to BBQ pulled pork. Mix in the remaining 1 tablespoon of brown sugar for extra sweetness.
Serve and Enjoy: Serve the Mexican Pulled Pork in tacos, burritos, nachos, salads, or any dish you desire. The rich, savory flavors and tender texture make it a versatile and crowd-pleasing option.
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts of pork, such as pork shoulder, pork butt, or even pork loin. Just make sure to adjust the cooking time as needed to ensure the meat is tender and fully cooked.
Can I make this recipe spicy?
Absolutely! You can increase the heat by adding more cayenne pepper, diced jalapeños, or even a splash of hot sauce to the sauce mixture.
How do I store leftovers?
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the pork in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How do I reheat the pulled pork?
To reheat the pulled pork, you can use the microwave, stove, or oven. If using the microwave, heat in 1-minute intervals until warmed through. For the stove, heat the pork in a skillet over medium heat, adding a splash of broth or water to keep it moist. If using the oven, cover the pork with foil and heat at 350°F (175°C) until warmed through.
Can I use this pulled pork in other dishes?
Yes, this pulled pork is incredibly versatile and can be used in a variety of dishes such as tacos, burritos, sandwiches, salads, and more. Feel free to get creative with how you serve it!
Can I make this recipe in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot. Use the sauté function to brown the pork first, then add the sauce and cook on high pressure for about 60 minutes. Allow a natural release for 15 minutes before shredding the pork.
How can I adjust the sauce consistency?
If you prefer a thicker sauce, simmer the sauce on the stove for a few minutes to reduce it. If you want it thinner, add a bit more water or broth until you reach the desired consistency.
For more recipes like this, try:
- Crock Pot Pork Carnitas Tacos
- BBQ Pulled Pork Tacos
- Slow Cooker Sweet Pork Barbacoa
- Laura’s Version of Cafe Rio Sweet Pork
Slow Cooker Mexican Pulled Pork
Real Mom Kitchen
Ingredients
- 16 oz tomato sauce
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 Tbsp brown sugar divided
- ½ tsp cayenne pepper
- ½ tsp salt
- 3 cloves garlic minced
- 1 lb pork tenderloin
Instructions
- In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined.
- Carefully place the pork into the sauce in the slow cooker. Make sure it is all covered with the sauce. Cook on low for 8 hours.
- Remove the pork from the slow cooker and shred the pork using two forks, pulling against the grain of the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.
Nutrition
Adapted from Can You Stay for Dinner?
