Spicy Slow Cooker Pulled Pork
This variation on pulled pork highlights flavors from Mexico, with a touch of the Yucatán. The tart flavor of the tomatillos balances the earthy, slightly smoky achiote spice; the sweet-sour orange juice balances the spicy jalapeños. They all merge with the richness of the pork shoulder to make something really delicious and laid-back. This spicy pulled pork is great on toasted French or ciabatta rolls, served with pickled red onions, or piled in warmed tortillas topped with queso fresco and chopped cilantro.
What to buy: Achiote Rojo is a type of recado rojo, the Yucatecan spice mixture of annatto, Mexican oregano, spices, garlic, and salt. Buy it from a well-stocked Mexican market (we used the El Mexicano brand), or make your own recado rojo.
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- 1 (4-1/2- to 5-pound) boneless pork shoulder (pork butt), twine or netting removed
- 1 tablespoon ground cumin
- 4 jalapeño peppers, sliced
- 1/2 cup freshly squeezed orange juice
- 6 medium garlic cloves, smashed
- 1 large yellow onion, coarsely chopped
- 1 (3-1/2-ounce) package Achiote Rojo, crumbled
- 1 teaspoon kosher salt
- 1 1/2 pounds tomatillos, quartered
1Place all of the ingredients except the tomatillos in the crock of a seven-quart slow cooker. Spread everything around evenly.
2Evenly spread the tomatillos on top of the other ingredients.
3Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside.
4Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid.
5Make sandwiches or tacos and enjoy!
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