slow cooker pulled pork
This slow cooker pulled pork recipe delivers incredibly tender, flavorful meat with minimal effort, perfect for feeding a crowd. Ideal for tacos, sandwiches, or burrito bowls, this dish is a delicious and versatile meal prep option.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 pounds boneless pork shoulder blade roast trimmed
- 2 teaspoons kosher salt
- black pepper to taste
- 6 cloves garlic cut into thin slivers
- 1.5 teaspoons cumin
- 0.5 teaspoon sazon homemade or packaged
- 0.25 teaspoon dry adobo seasoning such as Goya
- 0.25 teaspoon dry oregano
- 0.75 cup reduced sodium chicken broth
- 2 chipotle peppers in adobo sauce to taste
- 2 bay leaves
Instructions
Preparation Steps
- Season the pork on both sides with kosher salt and black pepper.
- Using a sharp knife, insert the blade into the pork, cutting small holes, and insert the garlic slivers all the way in so they are no longer visible.
- In a large skillet over high heat, brown the pork on all sides for about 5 to 7 minutes until well-seared.
Slow Cooking
- Place the browned pork in the slow cooker. Season generously with cumin, adobo, sazon, and oregano on all sides of the pork.
- Pour the chicken broth into the slow cooker. Add the bay leaves and chipotle peppers to the broth.
- Cover the slow cooker and cook on low for 8 hours. The pork should be very tender and easily shreddable.
- After 8 hours, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and combine it well with the accumulated juices at the bottom.
- Remove the bay leaves. Adjust salt and cumin to taste, as needed.
- Let it cook on low for another 15-30 minutes to allow the flavors to meld and the pork to absorb more liquid. Serve warm with your favorite accompaniments.
Notes
This slow cooker pulled pork is incredibly versatile. Enjoy it in tacos, burritos, quesadillas, or as a main dish with a side of rice and beans. Leftovers store well in the refrigerator for up to 3-4 days.