Tex Mex Pulled Pork

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I’m not sure if I got my margaritas and mojitos mixed up with this pulled pork recipe, but one thing I do know – it’s simple to make and has great flavor.   

So grab your your crock-pot, tequila and Margarita glass, and get ready to make this Tex Mex inspired meal for …..

Yep, you guessed it – Cinco de Mayo!

The highlight of this pulled pork ( really any pulled pork) is you season it, sear it, set it and forget it (for a little while anyway)! About 8 hours later you have a tender and flavor filled pulled pork to go with your next Margarita (or mojito).   I enjoy this over a bowl of brown rice topped with chopped avocado and simple homemade salsa.  I also like to put this pulled pork on a soft taco with similar toppings.

Since I don’t want to keep you from kicking back and sipping on your favorite cocktail, here is my contribution for the upcoming Cinco de Mayo celebrations. Enjoy!

What you need:

• 4 lb pork shoulder
• 1/2 cup orange juice
• 1 package lipton soup mix
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 1/2 cup of brown sugar
• 1 tablespoon garlic powder
• 2 tblsp canola or vegetable oil (or enough to coat the bottom of the pan without the meat sticking to it)
• Optional Ingredeints: Cooked brown rice; soft taco shells; tex mex shredded cheese; Fresh Salsa and 1 chopped Avocado.

Here’s what to do:

• First prep the meat by coating it with the cumin, sugar, garlic powder, chili powder and brown sugar. If you can, refrigerate for an hour. Otherwise, if you don’t have time to marinate its okay, the crock-pot helps bring out those flavors during the slow cooking process. I prefer to sear the meat before placing it in the slow cooker. If the meat was refrigerated let it stand about 15 minutes before searing (just to take the chill out). Heat the canola oil in a deep pan, carefully place meat in your pan/pot, and sear on both sides. I like to use a deep pot. – it works best for searing large pieces of meat. 

• Put the seared meat inside the slow cooker with the orange juice and lipton soup mix.  I mixed the juice and lipton mix together first, and then poured it over the meat and into the crock-pot.  If you can, set the slow cooker on high for the first hour. Then continue to cook on low for an additional 8 hours, or until it is fork tender and can be shredded easily.  
• I like to shred it up at the end and let it simmer a little in the juices for the remaining cooking time. 

When the meat is ready to eat it’s up to you how to serve it…

Enjoy it over rice with freshly chopped avocado and salsa

Wrap it in a warn tortilla with avocado, salsa and a little shredded monterey jack and cheddar cheeses.

 A quick note on measurements and ingredients: the great thing about cooking is the creative license it gives you.  My pallet and preference for certain flavors is going to differ from yours, so please adjust the seasonings to your own liking. For example, if you like more heat then add more chili powder. With crock-pot recipes however, try and remember the liquid measurements shouldn’t be changed too much. Especially when cooking meats. Meats will produce more liquid in the cooking process.   

Here’s the quick recipe card that you can print or save to your yumprint account.  

Tex Mex Pulled Pork

Slow cooked pork shoulder seasoned with Tex-Mex flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 15 minutes mins

Ingredients

  

• 4 lb pork shoulder
• 1/2 cup orange juice
• 1 package lipton onion soup mix
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 1/2 cup of brown sugar
• 1 tablespoon garlic powder
• 2 tblsp canola or vegatable oil

Instructions

 

• Mix together the chili powder, cumin, garlic powder, and brown sugar. Rub it all over the pork shoulder. Sear the pork shoulder in a large pan/pot until golden brown on both sides.
• Mix together the orange juice and lipton onion soup mix in a bowl. Place the the pork shoulder into the slow cooker and pour the orange juice and onion mix over it and into the slow cooker.
• Set the slow cooker on high for the first hour and then set to low for the remaining 8 hours (or until fork tender). Shred the meat and serve.

Notes

Serve with a fresh salsa and chopped avocado, or on a warm soft taco filled with your favorite toppings.

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