Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
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.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
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
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.