Mexican Pulled Pork

I love how casual Mexican food is. Sit around with a group of friends, various dishes infront of you, make up your own dreamy taco/burrito/fajita. Want more guacamole? Get more guacamole. Like your refried beans in first? Put them in first. The awesome weather we’ve been having lately really calls for this style of dining.

This mexican pulled pork recipe is prepped in less than 10 minutes, meaning no one is slaving away over a hot stove whilst others are having fun in the sun, and boy is it good!

To feed 6 you’ll need a 3lb boneless pork shoulder. So 2lb is there’s 4 of you or 1lb to nicely feed 2. I like to leave the fat on for flavour, but if you’re dieting you might want to remove that bit.

Next we make our rub. This is my recipe for an all round mexican spice mix. The quantities below make enough for a 3lb shoulder so adjust as necessary. Otherwise, feel free to make extra for next time, use as your own fajita seasoning or even rub in to chicken thighs before baking…yum! Just store in an airtight jar.

4 Tbsp chilli powder

1 Tbsp brown sugar

2 Tsp cumin

1 Tsp garlic salt

1 Tsp cayenne

1 Tsp oregano

1 Tsp onion powder

1/2 Tsp ground cinnamon

 

Mix all those lovely spices up. Now rub that baby in to every nook and cranny. You might want to wear disposable gloves for this part- 3 hand washes later, rubbing my eye still stung!

Here is where my searing slow cooker comes in to it’s own. It’s time to sear the pork shoulder. If your slow cooker is as nifty as mine, you can use the liner straight on the hob. If not, I’m afraid you’ll have an extra pan to wash. So high heat, drop of oil and lightly brown all sides. Don’t those spices smell glorious?

Slow cooker time. 8 to 10 hours on low and this baby will be amazingly tender. It will probably have released a lot of liquid so take the meat out and shred elsewhere.

I’m drooling writing this up. Holy Mother it was beautiful! If you want to juice it up, spoon a little of the liquid in the slow cooker over the meat.

I served mine in tacos with home made salsa and guacamole. Matt fell in love with me a little more after this meal.

Leftovers? No worries. Portion up in to bags and freeze. Get out the morning before you need it and stuff in to enchiladas or quesadillas. Let your other half, children, guests praise your super kitchen skills.

Other slow cooker recipes:

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