Last week for my crock pot favorites series I shared a recipe for slow cooked black beans that we love to layer as burrito bowls. Today I have the spicy pork that I like to use along with the black beans for burrito bowls.
One of the things I love about burrito bowls is that they work great for serving a crowd. A large pot of beans, a pork roast like this one today, rice, cheese, salsa, lettuce, chips, and whatever else you like piled on and you have a pretty inexpensive meal that will serve quite a few people. And it works great buffet style where everyone can make their own.
This pork is great for a burrito bowl type meal, but we also love it for pork tacos, a burrito filling, on top of chips as nachos, and really any Mexican type meal. This filling really is an all purpose Mexican or Tex-Mex type meal and it freeze well.
Slow Cooked Spicy Pulled Pork
Slow cooked spicy pulled pork can be used in so many ways. Delicious slow cooked lulled ork
Ingredients
- 4 pound pork shoulder roast- I like to brine my pork roast
- 1 onion, quartered
- 1/2 cup brown sugar
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 2 tablespoons oil
- 1/4 cup orange juice
Instructions
- Place roast in crock pot and set aside.
- In a food processor or blender combine onion, brown sugar, chili powder, garlic, oregano, cumin, salt, oil, and orange juice. Puree.
- Pour sauce over pork roast and cook on low for 7-8 hours.
- Remove roast from crock pot and shred.
- Pour some of the sauce over the meat and mix well.
- Serve with tortillas, with chips and lettuce as taco salad, or with black beans as burrito bowls
Nutrition Information:
Yield:
12 servingsServing Size:
1Amount Per Serving: Calories: 521Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 142mgSodium: 300mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 37g
Nutritional values are approximate and aren't always accurate.
Oh, this sounds divine, Lynn! I love the combo of sweet with cumin. There are so many great ways to make pulled pork! Thanks for sharing this one. 🙂
Shirley
I’ve tried pork shoulder in my slow cooker before, and it never seems to shred as easily as it should (usually the fat that is marbled throughout the roast makes it too tough to shred easily). Do you think I’m not cooking it long enough? Or overcooking it?
I would guess not long enough. Have you ever tried brining it? I think it really helps the texture. I also trim off any fat from the outside that I can if it is a really fatty roast so that it removes some of that. And this recipe would work with just about any cut of pork and still be really good. So you could try a different cut if you have one that you like better.
I made this for dinner today along with the Sante Fe black beans. Both were yummy! I loved the slightly sweet tang of the pork. This one’s a keeper. Thanks!