Devils On Horseback
Uses Chipotle Honey
Slow Cooker Pulled Pork
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If we talk about recipes that are perfect for batch cooking, pulled pork has to be at the top of the list. What’s not to love about Mexican Pulled Pork?!
You might be wondering what is the best cut of meat for slow cooker pulled pork? Hands down we recommend using pork shoulder and a big one at that – 1.5kg size is perfect. We think what makes our slow cooked pork recipe the best is that the meat is infused with our smoky Chipotle Paste, and slowly cooked until fall apart tender.
A slow cooker is a perfect way to achieve this, but if you don’t own one you can also cook your meat in the oven. If it’s the latter, we recommend you cut your meat into smaller pieces and place them into a baking dish with the rest of the ingredients. You can then cover tightly with tin foil and cook at 160°C/320°F for 5-6 hours.
Just make sure to check your meat from time to time and add water to prevent it from going completely dry.
We love to serve this on a big platter with a quick red cabbage pickle, some Soft Taco Wraps to wrap up the tender pork and a side of Mexican Rice. The great thing about cooking a large joint of pork is having leftovers and our Pulled Pork Sandwich and Pulled Pork Burrito Bowl are great ways to use them up.
Be sure to check out our other Mexican slow cooker recipes.
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Prep time
15 mins
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Cook time
6 hours
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Total time
6 hours, 15 mins
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Ideal for
Entertaining
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Make it
Mexican
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Serves
6 people
Find us in the
Mexican Section
Ingredients
FOR THE PULLED PORK
- 1.5 kg of pork shoulder (boneless and with no rind just a bit of the fat, ask your butcher to prepare it for you)
- 1 cup of orange juice
- ½ cup of apple cider vinegar
- 1 tbsp rapeseed oil
- 1 red chilli (finely chopped)
- 1 fennel bulb (finely chopped)
- 4 spring onions (finely chopped)
- Handful of fresh coriander (finely chopped, including stems)
- 1 tsp ground cumin
- 1 bay leaf
- 3 smoked garlic cloves (minced)
- 1 tbsp Chipotle Paste
- 1 tbsp salt
- Freshly ground black pepper
QUICK RED CABBAGE PICKLE
- ½ of red cabbage (thinly sliced)
- 1 red onion (thinly sliced)
- 1 red chilli (finely diced)
- 1 tbsp Smoky Chipotle Fajita and Taco Mix
- 1 lime
- 2 tbsp extra virgin olive oil
TO SERVE
- 3 cups of fresh salad leaves
- 1 jar of Chipotle Mayo or 1 jar of Tomatillo Salsa
- Soft Tacos, slices of toasted sourdough or brioche buns
- 3 limes
How to make it
Step 1 – We recommend doing this in the morning so it’s ready to eat later that day.
Step 2 – Do this 30 min before eating
- Place the meat in the slow cooker and all the ingredients listed for pulled pork. There is no specific order or fancy way about it! Just add all the ingredients into the slow cooker, cover with a lid and let it cook on the high mode for 5 to 6 hours.
- Prepare the quick pickle by adding into a bowl the cabbage, red onion, red chilli, Smoky Chipotle Fajita & Taco Mix, lime juice, extra virgin olive oil, pinch of salt and freshly ground black pepper. Mix everything with a spoon, taste and adjust seasoning if necessary, reserve.
- After 6 hours of cooking uncover your pork and shred the tender meat with the help of two forks. Mix in with the juices.
- Depending on how you’re going to serve the pulled pork that day make sure to do one of the following : warm up Soft Taco Wraps, toast slices of sourdough bread, prepare your brioche buns or have Mexican rice ready to serve alongside the pork.
Chef’s Tips:
Here at Luchito we recommend serving your pulled pork straight from the slow cooker onto a pretty platter and serve directly at the table.
Then have on the side the quick red cabbage pickle, fresh salad leaves, limes, Chipotle Mayo, warm Soft Tacos, and have everyone help themselves to build their own tacos!
