Get ready to transform an ordinary weeknight dinner into a mouthwatering fiesta with this ridiculously easy Slow Cooker Pulled Pork with Salsa! Imagine tender, juicy pork that falls apart at the mere touch of a fork, infused with zesty salsa and a perfect blend of spices. This Mexican-inspired dish is not just a meal – it's a culinary adventure that requires minimal effort but delivers maximum flavor. Whether you're feeding a hungry family or hosting a casual gathering, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 3 lbs pork shoulder
- 1 jar (16 oz) salsa
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork shoulder dry with paper towels to ensure good seasoning adherence.
- In a small bowl, mix brown sugar, chili powder, salt, and pepper to create a dry rub.
- Generously coat the entire pork shoulder with the spice mixture, massaging it into the meat thoroughly.
- Place the seasoned pork shoulder into the slow cooker, fat side up.
- Pour the entire jar of salsa evenly over the pork, ensuring it covers most of the meat.
- Cover the slow cooker and set to low heat setting.
- Cook for 8 hours, allowing the pork to become tender and easily shreddable.
- After cooking time is complete, carefully remove pork from slow cooker and place on a large cutting board.
- Using two forks, shred the meat, discarding any large fatty pieces.
- Optional: Skim excess fat from the remaining liquid in the slow cooker and mix some back into the shredded meat for added moisture.
- Serve hot in tacos, burritos, or over rice, with additional salsa if desired.
Tips
- Choose the Right Cut: Always use pork shoulder (also called pork butt) for the most tender and flavorful pulled pork. Its high fat content ensures juicy results.
- Room Temperature Matters: Let the pork sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Pat Dry for Perfect Seasoning: Use paper towels to remove excess moisture from the meat, allowing the spice rub to adhere better.
- Massage the Spices: Don't just sprinkle the spice mix – really work it into the meat to maximize flavor penetration.
- Low and Slow is the Way to Go: Cooking on the low setting for 8 hours ensures the most tender, shreddable meat.
- Fat is Flavor: Don't completely discard the cooking liquid – mixing a bit back into the shredded meat adds moisture and extra taste.
- Serving Suggestions: This versatile pulled pork is perfect for tacos, burritos, nachos, sandwiches, or even as a topping for loaded baked potatoes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 38g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 120mg
