Crockpot Mexican Pulled Pork

Snow days are the best days for cooking and recipe testing! Yesterday was our first day of being snowed in from Winter Storm Jonas and this was first on my kitchen project list. Ah the beauty of crockpots, right? When you can throw a large, seasoned hunk of meat into a crockpot for a few hours, do a million other things around the house, and come back hours later to a perfectly-cooked pork roast? 

Why would you not do that?! :)

I made this Mexican Pulled Pork from back in August and absolutely loved it, as did several of my training clients. It's great for tacos, burrito bowls, or alongside some sautéed veggies, avocado, and poached eggs for breakfast. 

The recipe below makes enough spice rub for several roasts. I saved mine in an empty spice jar (see photo, right).


Adapted from Simply Recipes


For the Spice Rub:

4 Tbsp. chili powder
2 tsp. salt
1 Tbsp. coconut sugar
2 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. ground oregano
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cinnamon
Scant pinch of ground cloves

For the roast:

2-4 pound boneless pork shoulder roast

1-2 Tbsp olive oil


1. Combine spice rub ingredients in a small bowl and whisk together.

2. Remove any butcher string on the outside of the roast and pat it dry with paper towels. Rub the roast all over with spice rub, reserving any leftover spice mix for later (*See my tip above for storing the leftover spice rub!) Let sit at room temperature at least one hour or cover and chill overnight.

3. Heat 1-2 Tbs. oil in a cast iron skillet on medium high heat. Place the roast in the skillet and brown on all sides.

4. Place the roast in a crockpot and cover. Cook on the low setting for 6 to 10 hours, until the pork is so tender that it pulls apart easily with a fork.

5. Using tongs, remove the roast from the slow cooker and place it on a cutting board. (Be careful when transferring it to the cutting board as it may fall apart,) Use two forks to shred the meat and return to the crockpot. Toss well and reduce heat to low, allowing the shredded meat to absorb some of the juices.

What are YOU cooking up this weekend? Hit us up on Instagram with the hashtag #FatLossFoodies so we can see how you're fueling up for this winter weather! 

Happy Cooking, 

Leslie Ann