Looking for a versatile, flavor-packed dish that’s as simple to prepare as it is delicious? Mexican Pulled Pork is your answer. Whether served as tender carnitas in tacos, burritos, or enchiladas, this slow-cooked pork is melt-in-your-mouth perfection. The combination of taco seasoning and orange juice creates a juicy, savory pork that’s impossible to resist.
With minimal prep and effortless slow-cooking, this recipe is perfect for busy weeknights, meal prep, or even a weekend fiesta. Let’s dive into how you can make this irresistible Mexican Pulled Pork.
Why You’ll Love Mexican Pulled Pork :
- Effortless Cooking: The slow cooker does all the work, leaving you free to focus on other things.
- Rich and Versatile: Use the pork in tacos, bowls, quesadillas, or even salads.
- Customizable Texture: Enjoy it as juicy shredded pork or crisp it up for carnitas-style goodness.
- Meal Prep Friendly: Freezes beautifully and reheats easily for future meals.
Ingredients For Mexican Pulled Pork :
For the Pork:
- 4-5 lb pork roast: Shoulder, butt, or picnic cut works best for tenderness.
- 6 tablespoons taco seasoning: Adds bold, smoky flavor to the pork.
- ¾ cup orange juice: Infuses the pork with tangy, sweet notes to balance the spices.
Optional for Serving:
- Fresh lime juice: Brightens the flavors when squeezed over the shredded pork.
- Chopped cilantro: Adds a pop of fresh, herbal flavor to each bite.
Step-by-Step Instructions :
Step 1: Prep the Pork
- Rinse the pork roast and pat it dry with paper towels. This ensures the seasoning sticks well.
- Generously rub taco seasoning all over the roast, coating it completely for maximum flavor.
Step 2: Slow Cook the Pork
- Place the seasoned roast in the slow cooker with the fat cap facing up. This allows the fat to render and baste the meat as it cooks.
- Pour orange juice over the roast, ensuring it soaks into the bottom for added moisture and flavor.
- Cover the slow cooker and cook on LOW for 10-11 hours or HIGH for 6-7 hours, until the pork is tender and easily shredded.
Step 3: Shred the Pork
- Once the pork is done, remove any large pieces of fat that remain intact and discard them.
- Using tongs or two forks, gently shred the pork into bite-sized pieces. Toss the shredded pork in the juices left in the slow cooker for added flavor.
Optional: Make Crispy Carnitas-Style Pork
- Heat a nonstick skillet over medium-high heat.
- Spread about 2 cups of shredded pork evenly across the skillet, pressing it flat with a spatula.
- Cook for about 2 minutes, until the bottom is browned and the juices are mostly absorbed.
- Stir or flip the pork to crisp the other side, leaving a mix of juicy and crispy bits.
Tips for Perfect Mexican Pulled Pork :
- Choose the Right Cut: Pork shoulder or butt has the perfect fat-to-meat ratio for tender, flavorful results.
- Don’t Skip the Orange Juice: It adds moisture and a subtle sweetness that balances the taco seasoning.
- Crisp in Batches: If making carnitas-style pork, crisp small portions at a time for even browning.
- Save the Juices: Pour the leftover juices over the shredded pork to keep it moist when storing.
Variations :
- Spicy Twist: Add crushed red pepper flakes or a dash of chipotle powder to the seasoning for extra heat.
- Citrus Swap: Use pineapple juice or lime juice in place of orange juice for a tropical flair.
- Barbecue Fusion: Toss the shredded pork with your favorite BBQ sauce for a smoky-sweet twist.
- Herbaceous Touch: Add fresh oregano or a bay leaf to the slow cooker for an extra layer of flavor.
Serving Suggestions :
- Classic Tacos: Serve in warm tortillas with chopped onions, cilantro, and a squeeze of lime.
- Rice Bowls: Layer the pork over rice with black beans, guacamole, and salsa.
- Quesadillas: Use as a filling with melted cheese for gooey, savory bites.
- Salads: Toss with greens, avocado, and a tangy vinaigrette for a lighter option.
Storage Instructions :
- Refrigerate: Store leftovers in an airtight container with the juices for up to 4 days.
- Freeze: Place the shredded pork and juices in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm the pork in a skillet or microwave, adding some reserved juices to keep it moist.
Common Questions :
What’s the best cut of pork for this recipe?
Pork shoulder, butt, or picnic cut are ideal for pulled pork. They have enough fat to stay tender and juicy during slow cooking.
Can I make this in the oven instead of a slow cooker?
Yes! Place the seasoned pork in a roasting pan, pour the orange juice over it, and cover tightly with foil. Roast at 300°F for about 4-5 hours, or until the pork is fork-tender.
How do I get perfectly crispy carnitas?
Cook small portions of shredded pork in a hot skillet, pressing it flat for even browning. Don’t overcrowd the pan to ensure crisp edges.
Can I use this recipe for meal prep?
Absolutely! Mexican Pulled Pork freezes and reheats beautifully, making it perfect for prepping tacos, rice bowls, and more in advance.
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📖 Recipe
Mexican Pulled Pork
Ingredients
- For the Pork:
- 4-5 lb pork roast shoulder, butt, or picnic cut
- 6 tablespoons taco seasoning
- ¾ cup orange juice
- Optional for Serving:
- Fresh lime juice
- Chopped cilantro
Instructions
- Rinse and pat dry the pork roast. Rub taco seasoning all over the roast.
- Place the roast in the slow cooker with the fat cap facing up. Pour orange juice over the roast.
- Cover and cook on LOW for 10-11 hours or HIGH for 6-7 hours, until tender.
- Remove any large pieces of fat and shred the pork with forks or tongs. Toss with the juices in the pot.
- For crispy carnitas, sear small portions of shredded pork in a hot skillet until browned.
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