Traditional Mexican Shredded Pork In A Crockpot

Traditional Mexican Shredded Pork In A Crockpot


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If you're planning to make tacos for dinner tonight, why not try a traditional Mexican recipe for the meat? This shredded pork includes the right seasonings to make an excellent dinner.

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Time needed

7-8 hour cooking

Serving Size / Yield

6 servings


  • 1 bone-in pork roast, fat trimmed
  • 2 tsp. ground pepper
  • 1 large onion, diced
  • 1 can tomatoes with jalapeƱos
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic salt
  • 2 tsp. ground cumin
  • 2 Tbs. pork soup base

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Cut roast into three large pieces and cut through bone. Rub the roast with ground pepper. Place roast pieces in slow cooker, add tomatoes, onion and spices. Cover roast with water. Cover and cook on high for 7 to 8 hours. Make sure you keep an eye on the water level, to prevent drying out.

When roast is done cooking, with a slotted spoon, lift out the roast pieces. Discard any bones and shred meat. Spoon out tomatoes and onion to add with the shredded meat, and as much liquid needed to keep meat moist.

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