Slow cooker Mexican pulled pork

Juicy, delicious, tender pulled pork. Busting with flavour.

For our last large gathering/shin dig, we served pulled pork soft tacos. The table was spread with a mountain of burrito wraps, the big slow cooker pot of pulled pork, guacamole, corn and pineapple salsa… and all the usual suspect taco condiments. Everyone just served their own heavenly tacos. Soon the children abandoned their hotdogs, unable to resist the lure of the slow cooker magic. So.freaking.good.



2KG pork shoulder or leg roast on the bone
4 Tbs olive oil
2 large onions, finely chopped
4 cloves of garlic, finely chopped
2 Tbs ground cumin
1 Tbs ground coriander
1 tsp chilli powder (optional)
3 Tbs dried oregano
1 tsp smoked paprika
400g chopped tomatoes – canned is fine
1/4 cup white vinegar
1/2 bunch coriander, chopped

Trim ALL the fat off the pork. Crackle is delicious. The same fat will become rubbery goop in the slow cooker. (I freeze the crackle for roast pork adventures).

Rub the pork with half the oil and season generously.

Heat a large frying pan and sear the meat on all sides until browned. Remove and put in slow cooker.

Reduce the heat to low and add the remaining oil. Add the onion, garlic and cook until translucent. Add the dried spices and continue to fry for a couple of minutes. Add the vinegar and some of the tomatoes to the pan and scrape the bottom of the pan to get all the lovely caramel brownness. Add the contents of the pan to the slow cooker with the rest of the tomatoes.

Add the fresh coriander to the slow cooker and top with water until the pork is half covered.

Put the lid on and either cook on high for 4-5 hours or on low all day (8 hours). Once the meat is fall of the bone tender, take out the bone and shred with two forks. Stir the shredded meat through the sauce. If the sauce is too thin, leave on high with the lid off stirring occasionally until it reduces.