Slow Cooker Mexican Pork is the best-pulled pork you can make at home. In tacos, burritos, or atop rice, the pork is mildly spicy, with just enough heat to keep it interesting.
Slow Cooker Mexican Pork
As the pork roast simmers in the crock pot, it is infused with Mexican spices, allowing you to prepare dinner with minimal effort.
In the past decade, I have prepared this pork countless times. After making this dish for the first time and serving the pork in burrito bowls, I couldn’t resist attempting the taquitos included in the recipe below.
Ingredient
- 1 pound boneless pork loin roast, cut into 1″ pieces
- 1 (20 ounce) jar salsa, mild or spicy
- 1 (4 ounce) can chopped green chiles, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup shredded Monterey jack cheese
Directions
- Add pork, salsa and chiles in 3 1/2 to 4 quart slow cooker and mix well.
- Cover and cook on LOW for 7 to 8 hours or until pork is done.
Stir in beans. - Cover and cook another 10 to 15 minutes until beans are hot.
Sprinkle with cheese.
Crock Pot Mexican Pork - FAQs
Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.
Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.
You can place raw pork directly into the slow cooker, but for a deeper, richer flavor without much added fat, first brown all sides of the cut briefly in heated olive oil.
Carnitas translates literally as “little meats.” It’s a Mexican dish made by braising pork until it yields fall-apart tender meat which is then cooked over high heat to make the outside crispy and delicious
No. When making pulled pork in the slow cooker I add a small amount of extra liquid for flavor but it’s not a necessity. Because there is a good amount of fat and water in pork shoulder roasts you don’t have to add extra liquid when making pulled pork.
Place the pork shoulder in your slow cooker and pour the marinade over the top. The roast doesn’t need to be completely submerged in the marinade, just make sure the top is coated and that there’s at least an inch of liquid in the bottom of the slow cooker. Close the lid and you’re ready to go!
Add about 1/4 Cup Liquid Per Pound of Pork. Aromatics aside, the actual liquid you put in the crock pot is what will flavor the pork the most. I use the term “liquid” loosely—some of your liquid could be ketchup or barbecue sauce or mustard.
“Browning, or caramelizing, meat before putting it into a slow cooker isn’t 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result,” he says. “The caramelized surface of the meat will lend rich flavor and color to the finished dish.”
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