Slow Cooker South-of-the Border Pulled Pork

Slow cooker check in again- it’s pretty much my Wednesday go to. For some reason, Wednesdays are just really hard to motivate me and move through. Instead of Asian, I decided to go a bit more south of the border for last night’s meal: pulled pork. This recipe is smoky, tangy, and oh-so-simple. It takes about 5 minutes to prep, and can stew away for up to 10 hours on low, until fork tender and in shredded perfection. The first time I made this dish, I followed the original steps and roasted it in the oven. It was fine, considering that it was summertime and I could sit at home without working. I vowed to find a way to make it slow cooker friendly, though, so that I could make it all year. It is delicious as is, reheats well, and can also be frozen and defrosted. Definitely a keeper! It also uses very common ingredients which make it easy to whip up just about whenever.

Slow Cooker Pulled Pork


  • 4 pounds (up to 7 pounds) Pork Shoulder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (or taco seasoning- use what you have)
  • 1 tablespoon (to 2 tablespoons) salt
  • Pepper to taste
  • 3 cloves (to 4 cloves) garlic
  • 1 tablespoon (to 2 tablespoons) olive oil
  • 2 tablespoons (to 3 tablespoons) white wine vinegar
  • 1/4 cup brown sugar
  • 1 whole onion, cut into quarters
  • Lime wedges


  1. Rinse the pork shoulder and put it in the slow cooker.
  2. In the food processor, combine all other ingredients except lime. Pulse until smooth
  3. Pour all over the pork. Rub it in a little
  4. Add 1-2 cups of water to the cooker, cover, and set on low. Cook 8-10 hours
  5. When ready to serve, shred the pork. Serve on tortillas with a squeeze of lime

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