Juicy Easy Slow Cooker Mexican Pulled Pork simmered with chili, cumin, garlic, and lime—tender, flavorful, and perfect for tacos or burritos.

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I’ll never forget the first time I made this Easy Slow Cooker Mexican Pulled Pork. It was one of those gray, slow-moving Sundays — the kind where you wake up feeling both lazy and oddly productive. I was craving something hearty but didn’t want to spend all day in the kitchen (because, let’s be honest, weekends are for doing absolutely nothing and pretending you’re “catching up on life”).

Anyway, I had a pork shoulder sitting in the fridge, a handful of spices, and zero motivation. So I did what any tired but hopeful home cook does — I dumped everything in the slow cooker, crossed my fingers, and walked away. Hours later, my apartment smelled like something out of a Mexican street market — smoky, spicy, with a touch of sweetness. You know that feeling when food smells so good it makes you kind of emotional? That was me, hovering over the slow cooker like it was the altar of good decisions.

When I finally shredded that pork and piled it into warm tortillas with avocado, cabbage, and a squeeze of lime, it hit me — this was comfort food disguised as convenience. I’ve made it countless times since, especially after long days when I want something cozy and bold without having to lift more than a fork.

Why You’ll Love This Easy Slow Cooker Mexican Pulled Pork Recipe?

You ever have a recipe that just… gets you? This one does. It’s hands-off but somehow feels like you spent the whole day nurturing it. It’s rich, spicy, a little sweet, and ridiculously tender — the kind of dish that practically shreds itself while you’re still setting the table.

And I love how flexible it is. You can use it for tacos, burritos, nachos, rice bowls — whatever your heart (or pantry) feels like. It’s the kind of recipe that doesn’t boss you around. Plus, it’s forgiving — forget it in the slow cooker for an extra hour? No problem. It somehow still turns out perfect. If only more things in life worked that way, right?

Ingredient Notes:

I’m not a big fan of overcomplicating things. This Easy Slow Cooker Mexican Pulled Pork only asks for simple ingredients — but every one of them pulls its weight.

• Pork Shoulder (3½ lbs): The secret to tender, fall-apart meat. It’s got just enough fat to keep things juicy, even after eight hours of slow cooking.

• Chili Powder: The heart of the flavor. Smoky, bold, and just the right kind of heat — like a friendly slap on the shoulder.

• Brown Sugar: Balances out the spice and caramelizes beautifully during the sear. It’s the unsung hero.

• Cumin & Oregano: These are what make your kitchen smell like a Mexican grandma has taken over. You’ll thank them later.

• Cayenne: Totally optional, but if you’re like me and think a little heat never hurt anyone… go for it.

• Cinnamon & Cloves: Just a whisper of each. It’s unexpected, but it deepens the flavor in a way you can’t quite explain.

• Olive Oil: Helps the pork brown up before it goes low and slow. That crust adds something magical.

How To Make Easy Slow Cooker Mexican Pulled Pork?

The best part? You don’t need to hover over a stove or measure things like you’re in a chemistry lab. This recipe is foolproof. You throw it together, go live your life, and come back to dinner basically making itself.

Step 1: Make the Spice Rub.
Mix together chili powder, salt, brown sugar, cumin, cayenne, oregano, onion powder, garlic powder, cinnamon, and cloves in a bowl. It’ll smell amazing already — like vacation in powder form.

Step 2: Season the Pork.
If the pork’s tied up, untie it. Pat it dry (this helps the rub stick). Massage the spice mix all over — don’t rush it. Really work it in. Let it sit for about an hour on the counter. Or, if you’ve got time, pop it in the fridge overnight. It’s like marinating, but with more personality.

Step 3: Brown It Up.
Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden. You’ll want to stop and admire it — the smell alone could make your neighbors jealous.

Step 4: Slow Cook It.
Transfer the pork into your slow cooker. Scrape in any leftover spices. Cook on low for 8–10 hours while you go about your day. Maybe binge a show. Maybe run errands. Or maybe just nap — I won’t judge.

Step 5: Shred and Toss.
Once the pork’s done, lift it out (it might fall apart on you — that’s a good sign). Shred it with two forks and toss it back in the slow cooker with all those delicious juices. It’s rich, tender, and honestly? It’ll smell so good you’ll have to stop yourself from eating it straight out of the pot.

Step 6: Serve It Up.
Grab some warm tortillas, pile on that pork, and add toppings — avocado, lime juice, radish slices, maybe a spoonful of salsa. Go heavy on the cilantro if you’re like me and think it tastes like happiness. Then take that first bite and let your brain short-circuit for a second.

Storage Options:

This is one of those rare dishes that actually gets better the next day — kind of like chili or lasagna. The flavors deepen, and the meat soaks up even more of the sauce. Store leftovers in a sealed container in the fridge for up to four days. When reheating, toss it in a pan with a splash of water or broth to keep it juicy.

And yes, it freezes beautifully. I usually portion it into freezer bags for future lazy-day emergencies. You can thaw it in the fridge overnight or microwave it just long enough to loosen it up before reheating. It’s a total meal saver.

Variations and Substitutions:

There’s no one “right” way to make Easy Slow Cooker Mexican Pulled Pork. That’s part of the fun — you can tweak it however you like.

• Add a Citrus Kick: A splash of orange juice or lime before cooking brightens everything up.

• Go Spicy: Double the cayenne or toss in a diced jalapeño if you like a kick.

• Try Another Meat: Chicken thighs or beef chuck roast both work great with the same spice blend.

• Smoky Twist: Add a little smoked paprika for a campfire-style depth.

• Low-Carb Swap: Skip the tortillas and use lettuce wraps or serve over cauliflower rice.

What to Serve with Easy Slow Cooker Mexican Pulled Pork?

The fun part about pulled pork is that it goes with everything. It’s like that friend who gets along with everyone at the party.

• Tacos or Burritos: You can’t go wrong. Add avocado, cabbage, and salsa.

• Mexican Rice: Soaks up all that juicy goodness.

• Street Corn: Creamy, cheesy, and perfect on the side.

• Guacamole: Because there’s no such thing as too much avocado.

• Simple Salad: Keeps things fresh and balances the richness.

Frequently Asked Questions:

Do I have to brown the pork first?
You don’t have to… but you should. It adds flavor and color you can’t fake.

Can I make this in an Instant Pot?
Yep! Sear it right in the pot, then cook on high pressure for about 90 minutes and let it release naturally.

Can I use pork butt instead of shoulder?
Totally. They’re basically twins. Both work perfectly for pulled pork.

Every time I make this Easy Slow Cooker Mexican Pulled Pork, I’m reminded of how simple food can be downright magical. There’s something so satisfying about a recipe that tastes like you’ve been cooking all day — when really, your slow cooker was doing all the work while you lived your best life.

The smell, the tenderness, the way the flavors come together… it’s the kind of meal that feels like a warm hug. So next time you need a dinner that’s easy, comforting, and a little bit impressive, give this one a shot.

And if you end up eating it straight from the pot at midnight — hey, I’ve been there. No judgment.

Keep the Flavor Coming – Try These:

Cheesy Hissy Fit Dip

Cheesy Mississippi Mud Potatoes

Cheesy Chicken Fritters Recipe

Easy Slow Cooker Mexican Pulled Pork

Prep Time 10 minutes mins

Cook Time 8 hours hrs 10 minutes mins

Total Time 8 hours hrs 20 minutes mins

This Easy Slow Cooker Mexican Pulled Pork is tender, flavorful, and effortlessly prepared with a spiced chili rub—perfect for tacos, burritos, or rice bowls.

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12 Servings

Ingredients

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For the Spice Rub:

• 4 tablespoons chili powder
• 1 tablespoon kosher salt or 2 teaspoons table salt
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon ground oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon ground cinnamon
• Pinch ground cloves

For the Pork:

• 3½ pounds boneless pork shoulder roast
• 2 tablespoons extra-virgin olive oil

For Serving (Optional):

• Warm corn or flour tortillas
• Sliced avocado
• Thinly sliced radishes
• Shredded cabbage
• Fresh lime juice
• Salsa
• Chopped cilantro

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Instructions

 

Prepare the Spice Rub:

1. In a small bowl, combine the chili powder, kosher salt, brown sugar, cumin, cayenne, oregano, onion powder, garlic powder, cinnamon, and ground cloves. Whisk until well blended and set aside.

Season the Pork:

1. If the pork roast is tied, remove the butcher’s string. Pat the roast dry with paper towels. Generously coat the pork with the prepared spice rub, ensuring all sides are evenly covered. Reserve any remaining rub for later use.
2. Allow the pork to rest at room temperature for at least 1 hour, or refrigerate overnight for enhanced flavor. Bring to room temperature before cooking.

Brown the Roast:

1. In a large skillet set over medium-high heat, warm the olive oil until shimmering. Sear the pork on all sides until a deep golden crust forms. This process enhances both texture and flavor.
2. (If your slow cooker has a stovetop-safe insert, the browning may be done directly in it.)

Slow Cook the Pork:

1. Transfer the browned roast to the slow cooker. Sprinkle in any remaining spice rub. Cover and cook on the low setting for 8 to 10 hours, or until the pork is fork-tender and easily pulls apart.

Shred the Pork:

1. Remove the cooked pork from the slow cooker and place it on a cutting board. Allow it to rest briefly, then shred into bite-sized pieces using two forks. Return the shredded pork to the slow cooker and stir gently to coat with the rendered juices. Continue cooking on low for an additional 15 to 20 minutes to allow the flavors to meld.

Serve:

1. Serve the Easy Slow Cooker Mexican Pulled Pork warm with tortillas or rice. Garnish as desired with avocado slices, shredded cabbage, radishes, cilantro, fresh lime juice, and salsa.

Notes

This Easy Slow Cooker Mexican Pulled Pork is naturally gluten-free, but it is important to ensure that all ingredients used are certified gluten-free.

• Use gluten-free chili powder and cumin, as some commercial spice blends may include fillers or anti-caking agents containing gluten.
• Choose corn tortillas instead of flour tortillas for serving.
• Confirm that the salsa and any store-bought toppings (such as sauces or spice mixes) are labeled gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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