Mexican Pulled Pork

This pork is so flavorful and versatile! You can use it on top of spinach or any salad, tortillas, rice, potatoes, with eggs…..the list goes on. You can also cook it in the oven or in a crock pot if you need to. In the oven you would need to cook at 325º for 3-4 hours. In a crock pot, 5-6 hours on high or 10-12 hours on low. It makes a lot, so it’s perfect to make on a Sunday and use it in many different ways over the week.

Mexican Pulled Pork

  • Servings: 6 to 8
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4 lb pork loin

salt and pepper


garlic powder

onion powder


cayenne (optional, use sparingly)

chili powder

cooking fat for browning

1-2 cups chicken broth (2-3 cups if cooking in oven, check during cooking)

large red or yellow onion, sliced

2 red bell peppers, sliced

5-6 garlic cloves, minced

optional toppings: avocado, goat cheese, lime, cilantro, hot sauce, salsa


Season pork loin generously with all the seasonings on both sides like you would a rub. Rub to even out seasonings.

Heat cooking fat on medium to medium high in a skillet or dutch oven depending on preferred cooking method.

Brown on each side for about 5 minutes until golden brown.

Place in crock pot or leave in dutch oven with the fatty side up and add the rest of ingredients (besides toppings).

If using crock pot, cook 5-6 hours on high or about 10 hours on low. If using oven, cook at 325ºF for 3-4 hours. Check at lowest time. Pork should easily pull apart using fork. If not, cook longer.

Pull pork apart when done and let sit and soak in juices about 30 minutes before serving. Use tongs or slotted spoon to serve.

Optional step: If you want crispy pork, place under broiler on baking sheet or fry in a pan before serving. This extra step really brings out all the flavors in this pork!

Serve over salad or any starch of choice!



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