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crockpot shredded pork
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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 minutes
Cook Time10 hours
Total Time10 hours 15 minutes
Course: Main Course
Servings: 8

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.