Get ready to transform your ordinary dinner into an extraordinary Mexican culinary adventure! This Slow Cooker Baja Chipotle Pulled Pork is not just a recipe—it's a mouthwatering journey that will transport you straight to the vibrant streets of Mexico with minimal effort and maximum flavor. Imagine tender, smoky pulled pork that literally falls apart, infused with rich chipotle spices and slow-cooked to perfection. Whether you're hosting a fiesta or craving a delicious weeknight meal, this recipe is about to become your new go-to crowd-pleaser!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3-4 lbs pork shoulder
- 2 tbsp chipotle in adobo sauce
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Tortillas for serving
Instructions
- Trim excess fat from pork shoulder and pat dry with paper towels.
- In a small bowl, mix chipotle in adobo sauce, minced garlic, cumin, oregano, salt, and pepper to create a spice rub.
- Massage the spice mixture thoroughly into all sides of the pork shoulder, ensuring even coverage.
- Place sliced onions at the bottom of the slow cooker to create a base for the meat.
- Put the seasoned pork shoulder on top of the onions in the slow cooker.
- Pour chicken broth around the sides of the pork, being careful not to wash off the spice rub.
- Cover and set slow cooker to low heat, cooking for 8 hours until meat is tender and easily shreds.
- Once cooking is complete, remove pork from slow cooker and let rest for 10 minutes.
- Using two forks, shred the pork, discarding any large fat pieces.
- Optional: For crispy edges, briefly broil shredded pork in the oven.
- Serve hot in warm tortillas with your favorite toppings like cilantro, lime, or salsa.
Tips
- • Choose a well-marbled pork shoulder (also called pork butt) for maximum tenderness and flavor. • Don't skip massaging the spice rub—this helps the seasonings penetrate deeply into the meat. • For extra depth, toast your cumin and oregano briefly in a dry skillet before mixing into the rub. • Use a meat thermometer to ensure the internal temperature reaches at least 195°F for perfect shreddability. • Let the meat rest after cooking to allow juices to redistribute, ensuring maximum moisture. • For crispy edges, spread shredded pork on a baking sheet and broil for 3-5 minutes. • Freeze leftover pulled pork in portion-sized containers for quick future meals.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
