Slow Cooked Mexican Pulled Pork

Slow Cooked Mexican Pulled Pork


2 people made this

Takes a long time but worth it in the end - leftover meat can be used for many other dishes.

MortarandPestle Western Australia, Australia

Serves: 6 

  • 2- 3.5kg pork shoulder (best gotten from a butcher)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jalapeño pepper
  • 4 cloves garlic
  • 2 onions
  • 1 tablespoon chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 tablespoon smoked paprika
  • generous handful fresh oregano
  • 1 can tomatoes
  • 3/4 cup fresh or canned pineapple, chopped
  • 1/2 cup pineapple juice

Preparation:20min  ›  Cook:10hours  ›  Extra time:8hours marinating  ›  Ready in:18hours20min 

  1. Sprinkle pork with salt and pepper.
  2. In a food processor, combine jalapeño, garlic, onions, spices, oregano, tomatoes, pineapple and pineapple juice.
  3. Pour over pork (you’ll use about 3/4 of the amount of sauce you use), making sure you coat the pork on all sides. Set the remainder of the sauce aside – you might need it later.
  4. Marinade pork overnight in the fridge.
  5. Preheat oven to 200 degrees C and place pork on a roasting dish covered with foil.
  6. Cook for 1 hour at 200 degrees C and then reduce oven temperature to 125 degrees C.
  7. Cook for 8-10 hours until the pork starts to fall apart. Remove pork from the slow cooker and shred the meat gently with two forks, spooning some of the cooking sauce over it.
  8. At this point, you can refrigerate the meat. When you are ready to eat it, reheat slowly in a saucepan, adding some of the reserved sauce.
  9. Serve on corn tortillas with condiments of your choice.

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