Slow Cooked Pulled Pork Mexican Style

Name: Slow Cooked Pulled Pork Mexican Style
Prep time: 25 min
Cook time: 8 h
Total time: 33 min
Yield: 4
Cuisine: Home cooking
Ingredients: 1.5 kg Pork Shoulder (bone-in); 2 tablespoons Smoked Sweet Paprika; 1 tablespoon Cumin (ground); 1 tablespoon Granulated Garlic; 1 teaspoon Chili Powder (ground); 1 teaspoon Dried Oregano; 1 teaspoon Salt; 0.5 teaspoon Black Pepper (freshly ground); 2 tablespoons Vegetable Oil (e.g., rapeseed); 1 piece Onion, large, sliced into strips; 4 cloves Garlic, minced; 250 ml Beef or Chicken Broth; 120 ml BBQ Sauce (smoked flavor); 2 tablespoons Apple Cider Vinegar; 1 tablespoon Dijon Mustard

Incredibly tender and melt-in-your-mouth pulled pork, slowly cooked until it can be easily 'pulled' with a fork. Aromatic Mexican spices give it a smoky and slightly spicy flavor, perfect for buns or as a filling for tortillas.

Prep Time:25 minutesCook Time:8 hoursServings:4

by vxda

Ingredients

1.5kgPork Shoulder (bone-in)
2tablespoonsSmoked Sweet Paprika
1tablespoonCumin (ground)
1tablespoonGranulated Garlic
1teaspoonChili Powder (ground)
1teaspoonDried Oregano
1teaspoonSalt
0.5teaspoonBlack Pepper (freshly ground)
2tablespoonsVegetable Oil (e.g., rapeseed)
1pieceOnion, large, sliced into strips
4clovesGarlic, minced
250mlBeef or Chicken Broth
120mlBBQ Sauce (smoked flavor)
2tablespoonsApple Cider Vinegar
1tablespoonDijon Mustard

Instructions

In a large bowl, combine smoked paprika, cumin, granulated garlic, chili powder (if using), oregano, salt, and pepper. Rub the spice mixture all over the pork shoulder.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until nicely browned.
Transfer the meat to a plate.
Add the sliced onion to the same skillet and cook for about 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
Pour in the beef or chicken broth, BBQ sauce, apple cider vinegar, and Dijon mustard into the skillet. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring occasionally.
Transfer the seared pork shoulder to a slow cooker. Pour the sauce from the skillet over the meat, making sure it is well coated. If the sauce does not cover the meat, add a little more broth.
Cook on low for 7-8 hours or on high for 3-4 hours, until the meat is very tender and easily 'pulled' with a fork. Cooking time may vary depending on the slow cooker and the size of the piece of meat.
Once cooked, remove the pork shoulder from the slow cooker and place it on a large cutting board or in a large bowl. Using two forks, shred the meat into smaller pieces.
Remove excess fat from the sauce in the slow cooker, if desired. Mix the shredded pork with some of the sauce from the slow cooker. Add sauce gradually until the meat is appropriately moist and flavorful.
Serve the 'pulled pork' warm in buns, with coleslaw, as a filling for tortillas, tacos, or quesadillas.