Can we all agree that a good pulled pork recipe is a staple in any family dinner rotation? Today I’m showing you how to make it in the crockpot, complete with gorgeous Mexican flavors that makes this one a real showstopper, whilst still being so easy!

So we’re starting things off here with a quick spice rub and a fast sear to lock in flavor, then the slow cooker takes over. The pork braises for hours in a bright mix of lime juice, broth, garlic, green chiles, and warm spices until it’s so tender it practically falls apart.

After shredding, the meat goes right back into that saucy cooking liquid to soak up every bit of flavor before serving. The result is juicy, bold, citrusy pulled pork that’s packed with flavor but completely hands-off. Exactly the kind of slow-cooker dinner I love!

By the way, crockpot dinners are most definitely my thing, so make sure you take a look at the top reader favorites whilst you’re here! You’ll love my crockpot chicken noodle soup, crockpot Thai coconut chicken soup, crockpot turkey chili, crockpot jambalaya, crockpot sausage and peppers, and crockpot cheeseburger soup.

Ingredients

Want to grab the printable recipe card? It’s at the bottom of this post! Don’t skip the coming sections for more guidance, hints, and tips.

Pork shoulder (pork butt) — the star of the show, perfect for shredding
Onion, quartered — adds sweetness and depth
Garlic, smashed — big savory flavor
Fresh lime juice — brightens and tenderizes the pork
Chicken broth — creates the flavorful braising liquid
Green chiles, chopped — mild heat and classic Mexican flavor
Chipotle in adobo — optional smoky kick
Kosher salt — essential seasoning
Ground cumin — warm, earthy spice
Dried oregano — herby backbone (Mexican oregano if you have it)
Black pepper — gentle heat and balance
Smoked paprika — subtle smoke flavor
Red chili flakes — extra heat, to taste
Oil — for searing the pork

How To Make Crockpot Mexican Pulled Pork

Pat the pork shoulder dry with paper towels, then rub it generously all over with the salt, pepper, cumin, paprika, chili flakes, and oregano. Heat a splash of oil in a large skillet over medium-high heat and sear the pork for about 2–3 minutes per side, until it’s nicely golden.

Transfer the pork to the bottom of your slow cooker. Add the quartered onion, smashed garlic cloves, and green chiles on top, then pour in the lime juice, chicken broth, and chipotle (if using).

Cover and cook on LOW for at least 10 hours (up to 12 hours). The pork is ready when it shreds easily with a fork — this cut really does best on LOW, so skip the HIGH setting here.
Move the pork to a large cutting board and shred it with two forks, discarding any large pieces of fat or gristle.

Return the shredded pork to the slow cooker with all of the juices. Stir well, then let it sit on the WARM setting for 10–15 minutes so the meat can soak everything back up and stay extra juicy.
Serve hot in soft tortillas or spooned over rice bowls.

Storage & Reheating

Store leftover pulled pork in an airtight container in the fridge with plenty of the cooking juices to keep it moist. It’ll stay great for 4–5 days.

This recipe also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm it gently in a saucepan over medium-low heat. If it looks a little dry, just add a splash of water or chicken broth to bring it back to juicy perfection.

Recipe Notes

For the finishing step, I tested a few options, but this batch really shines with the saucy approach. Instead of crisping the pork after shredding, returning it to the slow cooker lets the meat soak up all that bold lime-cumin broth. The result is a texture similar to a traditional guisado. Juicy, tender, and packed with flavor!

The science behind why this works is pretty cool. The high acidity from the lime juice naturally helps tenderize the pork as it cooks, while the long, low heat gives the collagen in the pork shoulder time to slowly melt down into gelatin. That combo keeps the meat incredibly moist and shred-able instead of dry.

For the pork itself, stick with pork shoulder (pork butt). Don’t substitute pork loin here. It’s too lean and will dry out during the long braise. Shoulder has the fat and connective tissue needed to stay juicy.

Since lime juice can vary in acidity, give the cooking juices a taste before serving. If it comes off a little sharp, just stir in a pinch of sugar or add a splash more chicken broth to mellow things out.

Troubleshooting

If the pork doesn’t shred easily, it just needs more time. Every cut is a little different, and sometimes the connective tissue needs extra time to break down. Pop the lid back on and let it cook for another 1–2 hours on LOW until it pulls apart effortlessly.

If there’s more liquid than you want, simply use a slotted spoon to drain off some of the juices when serving. Don’t toss the extra, though. That broth is beautiful for drizzling over the pork or using as a dipping sauce.

Serving Ideas

These pulled pork carnitas are super juicy and saucy, so if you’re serving them in corn tortillas, go ahead and double them up to keep everything from breaking apart mid-bite. It makes a huge difference. Pile the pork into warm tortillas for classic tacos with chopped cilantro, diced onions, and a squeeze of lime, or build hearty plates with rice, beans, and all the toppings.

This pork is also perfect for burrito bowls with cilantro rice and black beans, stuffed into quesadillas or enchiladas, layered on nachos, or spooned over loaded fries. For easy entertaining, set out a taco bar and let everyone build their own.

Print Recipe

Crockpot Mexican Pulled Pork

This crockpot Mexican pulled pork is juicy, saucy, and packed with bold citrusy spice thanks to lime, cumin, and a low-and-slow braise. The pork becomes fall-apart tender and soaks up every bit of that flavorful broth, making it perfect for tacos, burrito bowls, nachos, and easy family dinners.

Prep Time15

Cook Time10

Total Time10 15

Course: Main Course

Servings:

Ingredients

4 lb pork shoulder pork butt, boneless or bone-in
1 large onion quartered
6 cloves carlic smashed
1 cup lime juice freshly squeezed is best
½ cup chicken broth
½ cup green chiles chopped (canned or fresh)
1 tbsp chipotle in adobo optional, for smokiness
1 tbsp kosher salt
1 tbsp ground cumin
1 tbsp dried oregano Mexican oregano if available
1 tsp black pepper
1 tsp smoked paprika
1 tsp red chilli flakes
Oil for searing

Instructions

Pat the pork shoulder dry with paper towels, then rub it generously all over with the salt, pepper, cumin, paprika, chili flakes, and oregano. Heat a splash of oil in a large skillet over medium-high heat and sear the pork for about 2–3 minutes per side, until it’s nicely golden.
Transfer the pork to the bottom of your slow cooker. Add the quartered onion, smashed garlic cloves, and green chiles on top, then pour in the lime juice, chicken broth, and chipotle (if using).
Cover and cook on LOW for at least 10 hours (up to 12 hours). The pork is ready when it shreds easily with a fork — this cut really does best on LOW, so skip the HIGH setting here.
Move the pork to a large cutting board and shred it with two forks, discarding any large pieces of fat or gristle.
Return the shredded pork to the slow cooker with all of the juices. Stir well, then let it sit on the WARM setting for 10–15 minutes so the meat can soak everything back up and stay extra juicy.
Serve hot in soft tortillas or spooned over rice bowls.

This is one of those recipes that does all the heavy lifting for you, then pays you back with leftovers you actually look forward to! From tacos to bowls to late-night fridge raids straight from the container (no judgment from me), this pulled pork shows up every time. If you give it a go, let me know what you turn it into. I love seeing all the creative ways it gets on the table! You can tag me on Instagram @slimmingviolet, and you can leave a comment and a review below.