This slow cooker pork is so easy to make! It’s tender, juicy and falls apart, making it perfect for tacos or sandwiches!
If you had a chance to read my post from last week, you’ll know that I’ve been seriously missing good Mexican food since I’ve been in Seattle. I’ve tried several places here, but found the flavor and seasoning to be lacking from what I’m used to in California. If you know of any good Mexican restaurants in Seattle let me know. In the meantime, I’ll be cooking up tons of Mexican food at home.
Although I’m disappointed with the Mexican food selection in Seattle, it has actually turned into a great opportunity to experiment in the kitchen. This week I decided to make pulled pork with my pork shoulder from Grass Roots Farmers’ Cooperative. I had never cooked pulled pork before, but it turned out perfect.
It’s been 85+ degrees in Seattle these past few weeks so it’s times like this I really appreciate having a Crock-Pot. I can make delicious food that takes a long time to cook without turning on the oven and heating up my whole house.
By the end of 6 hours in the Crock-Pot, the pork was tender and falling apart on its own. The sauce was a perfect combination of smoky and spicy from the chilies, with a hint sweet from the coconut sugar and pineapple juice. I served on French bread with jalapeno, cilantro and tons of the yummy sauce, but it was also delicious on its own.
If you want to give a try Grass Roots Farmers’ Cooperative, use code FarmBox50 to get $50 off your first box.
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Mexican slow cooker pulled pork
Description
This slow cooker pork is so easy to make! It’s tender and falls apart and i perfect for tacos or sandwiches!
Ingredients
Instructions
- Head a cast iron pan on high heat and add pork shoulder roast. Sear on both sides until a brown crust forms, about 3 minutes per side. Remove pork and place in Crock-Pot.
- Place guajillo chiles in a small bowl with 1 cup of boiling water and 2 tablespoons apple cider vinegar for 5 minutes, until chilies are softened.
- Heat a pan on medium. Add oil and onion. Cook for 3-4 minutes, until translucent. Add garlic and cook until softened.
- Place onion, garlic, chilies and remaining ingredients into a high-powered blender. Blend on high for 2 minutes, until smooth.
- Add mixture to crockpot and cook on low heat for 6 hours. Once pork is done, shred with two forks.
- Serve pork on its own with your favorite sides, or on tortillas or as a sandwich. Make sure to serve with the delicious sauce!
This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
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