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This slow cooker pulled pork recipe combines the tenderness of pork shoulder with a smoky, citrusy, and slightly spicy kick. The unique addition of chipotle powder and lime juice takes the flavors up a notch, making this dish perfect for tacos, sliders, or a simple dinner with a side of slaw.
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Ingredients
- 4 1/2 pounds pork shoulder
- 2 tablespoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle powder (optional for a smoky kick)
- 1 lime, juiced
- 1 orange, juiced
- 1 yellow onion, diced
- 4 garlic cloves, chopped
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Instructions
- Prepare the slow cooker base: Place the diced onion, garlic, lime juice, and orange juice in your slow cooker.
- Mix the spice rub: In a small bowl, combine smoked paprika, oregano, salt, pepper, cumin, and chipotle powder (if using).
- Prepare the pork: Trim excess fat from the pork shoulder, pat it dry with a paper towel, and generously rub the spice mixture all over the pork.
- Assemble and cook: Place the pork in the slow cooker on top of the onion and citrus mixture. Cover and cook on low for 8 hours.
- Shred the pork: Once fully cooked, transfer the pork to a cutting board or large plate. Use two forks to shred the pork. Add some of the cooking liquid back into the shredded pork for extra flavor and moisture.
- Serve: Serve the pulled pork in tacos, over rice, or on buns with your favorite BBQ sauce or a fresh slaw.
Notes
For extra citrus flavor, add the zest of the orange and lime to the spice mix.If you prefer a spicier kick, toss in a diced jalapeño or a few red chili flakes with the onions.For crispy edges, spread the shredded pork on a baking sheet, drizzle with some of the cooking liquid, and broil for 5-7 minutes until slightly crispy.Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
love the idea of adding orange zest for more flavor! Gonna try it next time.
Yes! The zest makes such a difference. Adds a fresh kick to it.
If I add all that zest, am I officially a citrus farmer? Asking for a friend.
crispy pork edges are my jam, can’t wait to try this broil trick.
Any suggestions on how to modify this if I’m using a slow cooker instead?
I usually adjust the liquid amount and cook on low for 6-8 hrs. Works like a charm!
Is it just me or are these ‘add zest for more flavor’ tips becoming a bit overdone? Seems every recipe I read these days suggests it. What happened to creativity?
Zest adds such a fresh burst of flavor though! It’s all about enhancing the natural flavors of the food. Plus, it’s super easy to add.