Mexican Pulled Pork

Pam Snyder


We love mexican food in this house. This dinner is always a hit with my family. Enjoy!:)


★★★★★ 3 votes

10 Min
8 Hr


Add to Grocery List

  • 2 1/2-5 lb
    pork shoulder blade roast (boston butt cut)
  • 6 clove
    garlic, cut into slivers
  • ·
  • ·
  • ·
    garlic powder
  • 3/4 c
    chicken broth
  • 2-3
    chipotle peppers in adobo sauce (to taste)
  • 2
    bay leaves

How to Make Mexican Pulled Pork


  1. Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
  2. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
  3. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Printable Recipe Card

About Mexican Pulled Pork

Course/Dish: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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