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**Slow Cooker Mexican Shredded Pork

Slow Cooker Shredded Mexican Pork

  • Cooking Time:

    7 hours on Low
  • Servings:



3 lb. pork, loin roast, boneless, cut into 2 inch pieces
1/2 tsp. salt
8 oz. peppers, green chile, diced ( 2 - 4 oz. cans)
3 cloves garlic, crushed
1/4 c. chipotle sauce
3 1/4 c. water, divided
1 1/2 c. rice, long grain white, uncooked
1/4 c. fresh lime juice
1/4 c. cilantro, chopped

Slow Cooker Shredded Mexican Pork can be used with Burrito’s, Enchilada’s, Taco’s, Salad and more! So Good!

  1. In a 5-6 quart slow cooker, season pork with salt and place in the bottom of the crock.
  2. Top roast with chile peppers and garlic.
  3. Next top with the chipotle sauce and 1/2 cup water.
  4. Cover. Cook for 7 hours on Low.
  5. On the stove, bring remaining 2 3/4 cups water and rice to a boil. Stir in the lime juice and cilantro.
  6. Turn heat to Low, cover, and simmer for 20 minutes.
  7. Remove roast and shred with two forks, transferring back to the slow cooker, mixing well, letting it sit for 15 minutes to absorb the liquid.

Serve over cooked rice or as a tostada with toppings of your choice or feta, as shown.

Happy Crocking!

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Slow Cooker Shredded Mexican Pork

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Carolyn Sigman
9 years ago

Oh how I love this food…Please keep them coming..

9 years ago

I’ll be trying this on Sunday, loin is defrosting as I type!
We’ll be having it in tortilla wraps like fajitas, with spicy potato wedges.

7 years ago

For those making tamales this Christmas, this might be a good filling.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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