Mexican-Style Pulled Pork

For months, I stared at a recipe I’d pulled from Food and Wine magazine: a Pork Tinga from Rick Bayless. It looked delicious…and time-consuming. I am not opposed to time-consuming recipes (obviously!), but, for some reason, this particular recipe daunted me. Yet I kept coming back to it.

Then my husband had knee surgery, and I needed a lot of free freezer space to store the ice we needed to keep the swelling down (he had a machine that did the hard part, but it need to be fed a lot of ice). In my “what can I cook right now?” frenzy, I ran across a bag of boneless pork shoulder that fit the description.

But, time. Time. The Pork Tinga recipe didn’t fit my available time. However, something done up in the crockpot would work just fine. We love pulled pork, we love Mexican flavors, we love easy meals. So I stole the concept of the recipe and worked it into a delicious meal that showcases a favorite food while providing enough leftovers for other meals.

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Mexican-Style Pulled Pork

By Kassia Krozser Published: May 13, 2013

  • Yield: 4 - 6 with leftovers Servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Ready In: 33 mins

Pork shoulder frequently goes on sale in my area, and I tend to buy and freeze when the price is right. This crockpot recipe makes a spicy main course or filling for tacos, burritos, or even sandwiches.



  1. Add the thyme, bay leaves, onion, garlic, tomatoes, and chipotle to your crockpot. Stir to mix the elements together.
  2. Add the sausage, and mix thoroughly.
  3. Add the pork shoulder and give the whole mixture a quick stir.
  4. Cook on high for 5 hours, low for 8 hours. The pork should be falling apart when it’s done.
  5. Transfer the pork to a large mixing bowl. Using two forks, shred the pork. Add a little of the cooking liquid as you shred to keep the pork moist and tasty. If you need a bit more seasoning, add a teaspoon or so of the reserved adobo sauce.

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