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crock-pot mexican pulled pork

Mexican Pulled Pork Recipe

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 tablespoon chili powder
  • 1 tablespoon salt flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric
  • ½ teaspoon oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoon vegetable oil
  • 1 leek sliced
  • 2 kg boneless pork shoulder rind and fat removed
  • 400 g tin chopped tomatoes
  • 1 cup water
  • 2 tablespoon apple cider vinegar
  • salt and pepper to taste
  • soft tacos, guacamole, sour cream to serve

Instructions
 

  • Mix all the ingredients except the pork, oil, tomatoes, water, and cider, together in a bowl. Rub the pork with the spice mix, making sure you cover it all.
  • Pour the oil into the Cooking Pot. Press BROWN/SAUTE, set temp to HIGH and then press START/STOP. Once preheated, place the pork into the cooking potand brown 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. Press MEAT/STEW, set pressure to HIGH, and adjust time to 2 hours. Make sure the steam release valve is in the 'seal' (closed) position. Press START/STOP.
  • Once the cooking has completed, allow the pressure to release naturally. Remove lid and shred pork with two forks. Season to tasye with salt and pepper. Stir to combine. Serve in soft tacos with guacamole, sour cream and salad.
  • TIP: If the sauce is too thin, thicken with 2 tbs cornflour. Bring to a simmer until thickened.