Mexican Pulled Pork

Cook time

2 hours




  • Crock-Pot® Express Crock Multi-Cooker
  • 2 tbsp chili powder
  • 1 tbsp salt flakes
  • 1 tbsp brown sugar
  • 1 tsp ground cumin
  • ½ tsp cayenne
  • ½ tsp turmeric
  • ½ tsp ground oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • 2 kg boneless pork shoulder, rind and fat removed
  • 2 tbsp of vegetable oil
  • 1 leek, sliced
  • 400g tin chopped tomatoes
  • 1 cup water
  • 2 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Soft tacos, guacamole, sour cream and salad, to serve


  • Step 1 Mix the first eleven ingredients together in a bowl until well blended. Rub the pork with the spice mix.
  • Step 2 Pour the oil into the cooking pot. Press BROWN/SAUTÉ then press START/STOP. Once preheated, place pork into cooking pot and brown on all sides. Press START/STOP. Add the leek to the cooking pot and continue to brown for 2 minutes. Add the tomatoes, water and cider to the pork. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press MEAT/STEW, and adjust time to 2 hours. Press START/STOP.
  • Step 3 Once the cooking has completed, allow pressure to release naturally. Remove lid and shred pork with two forks. Season to taste with salt and pepper. Stir to combine. Serve in soft tacos with guacamole, sour cream and salad.
  • Step 4 TIP: If the sauce is too thin, thicken with 2 tbsp cornflour. Bring to a simmer until thickened.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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