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Husband and kids loved it! I cut it into chunks, did not marinate or brown and put it in the IP for 60 minutes with natural release. Definitely a keeper!
Definitely a keeper. Quick and easy to prepare. Followed recipe as given and wouldn’t change a thing.
Is there any reason I can’t use a bone-in roast? Aside from having to remove it before shredding, that is.
Hi Katie, bone-in would be great! Better flavor, you just have to remove the bones before shredding as you mentioned.
Yes better flavor with bone in. However I am Mexican and the only other things I do is use chile ancho (less then in receipe)instead of chili powder, a few chilpote chilies ( soak then ground them up, gives a smokey flavor) a slice of orange peel and fresh lemon juice and piloncio ( mexican brown sugar), mexian oregan, chiken broth, bay leaves.
So easy and so delish!
I have donated my slow cooker. Too bulky and heavy for me to deal with and store between uses. How could I prepare this pork, first browning it, in a conventional oven? We get good deals on the pork. I’d like to try this…
Elise, I knew I should have slogged through all 250some comments. I found the answer. (Of course.) Thanks and excuse the ring!
If I cook 1/2 (about 1.5 lb – 2 lb) pork shoulder in 3 QT slow cooker on low, how long should I cook it for? Thanks!
Hi, John! I’d start checking your pork after 5 hours. It’s ready when it flakes apart easily with a fork. It should also be fine even if you let it keep cooking for up to 8 hours. Enjoy!
Great recipe, topped it off with home made Pico de Gayo and Avocado dip.
Amazing flavors from this receipe highly recommended. We use this recipe for our pork carnita tacos on bib lettuce topped with cheddar jack cheese, salsa from aldi, and guacamole! Yum. Looking forward to making this for a 2nd time and enjoying it for meal prep at work this week!!
Loved it! Eerily similar to Jamaican Jerk rub. PS- cracked me up how were cautioned against trimming fat, meanwhile a COMPLETELY trimmed roast is pictured :D
We made this recipe and it was utterly delicious. But we added a couple of other ingredients, 1 can of fire roasted tomatoes, 1 frozen 24 oz. Of fire roasted Mild New Mexico green chilis and a generous tablespoon of minced garlic to the roast after all other ingredients were in. Thanks Elise for another tasty recipe.
I’m so glad you like it! Love the additions too!
Spectacular slow cooker pork. No exaggeration, this is the most flavorful and complex pulled pork I’ve ever had. Six out of five stars.
I’m so glad you like it Jacob!
This recipe is so simple, flavorful, and useful for tacos, enchiladas, etc. I make it ahead of time and freeze it. You can let it sit with the rub overnight or for a few hours and it tastes great. I have made it 3-4 times exactly to the measurements in the recipe and it comes out perfect every time. I rarely leave reviews but this one deserves it. Great job! Making it tonight!
I’m so glad you like it Mike!
This is the perfect spice combo for the best pork tacos I’ve ever made! I made it once a week now! Browning it well first makes a huge difference in flavor and nice crispy texture on the outside. I squeeze plenty of lime into the slow cooker after pulling the pork and let sit for a few minutes, and my family loves it even better that way. Also, I think it tasted best when I added the spices after browning, into the slow cooker, rather than before where they kind of burn away.
So I just want to make sure it is not necessary to add any water to the roast in the crock pot?
OMG, the photos are gorgeous.
Regarding the recipe: the rub seems unusual, but I definitely want to try it. And the sauce! Wow. The list of ingredients had me running to the pantry. That looks like a crazy good sauce.
Once, when I worked as a cook, I bought a large pork shoulder to make pulled pork and got two big meals out of it. Fabulous hearty tacos with Mexican flavors added to half the pulled pork. And then Mooshu Pork with some Asian sauce added to the pulled pork, and some wrappers and Asian condiments.
Hi, Kandy! Yes, correct — no need to add any additional water or other liquid.
Do I need to increase time with a center cut pork loin?
Hi Christy, I don’t recommend making this recipe with a center cut pork loin. That’s too lean of a cut to work well for this. You want to use pork shoulder. Pork shoulder has more flavor because it gets more exercise, and more fat throughout the meat. It’s the cut that will shred properly.
DEEEE-LISH! Sautéed diced onions, poblanos, jalapeños, and serrano and added to pork while cooking — absolutely yummy! Even better days after making it!
This was so quick & easy! We all loved it! Not too spicy- just the right amount of flavor.
Excelent delicious recipe. We loved it. Thanks !!!!!
Is it possible to make this in a LeCreuset Dutch oven on the stove top or oven?
Hi, Justine! Emma here, managing editor. You can definitely make this in the oven! Prepare it as directed, cover the pot, and cook in a 300F oven. Check it after an hour to see how cooking is coming along, then every 30 minutes or so until it starts to easily fall apart. Enjoy!
Do you mean “then every 30 minutes or so”? If we check every 300 minutes, we would be checking every 5 hours…that can’t be right. I do not have a slow cooker and would love to make this in the oven. I’m going to use 2 lbs of meat, because we are a family of 3. Would that reduce the total time for cooking? Thanks in advance!
Hi, Susan! Yes, I mean every 30 minutes. Obviously a typo! Hmmm, for just two pounds of meat, I’d cook for 2 1/2 hours or so and then start checking it. Enjoy!
I used pork tenderloin, and it came out awesome, my 9 year old daughter loves Mexican food.