Make this easy slow cooker Tex-Mex pulled pork for bold, savory flavor. A family-friendly recipe that’s great for sandwiches, tacos and more.
This slow cooker Tex Mex pulled pork is incredibly tender, full of bold flavor, and so easy to make. With just a few minutes of prep, the slow cooker does all the work, making it a great choice for busy weeknights.
Why This Tex Mex Pulled Pork Will Be A Hit
- Bold Tex Mex flavor – perfectly seasoned, tender pulled pork.
- Versatile – great for tacos, burritos, nachos, bowls, and more.
- Crowd-pleasing – perfect for family dinners, parties, or potlucks.
- Meal prep friendly – leftovers store and reheat beautifully.
Ingredients
You will need the following ingredients listed below to make this slow cooker recipe (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).
For the pork:
- Pork shoulder or pork butt (trimmed of excess fat)
- Kosher salt
- Ground black pepper
- Chili powder
- Smoked paprika
- Ground cumin
- Garlic powder
- Light brown sugar
For the slow cooker:
- Yellow onion
- Red bell pepper
- Garlic cloves, minced
- Beef or chicken broth
- Light beer (or substitute with more broth)
- Lime juice
For serving:
- Sandwich buns
- Classic coleslaw
- Diced tomato
- Chopped fresh cilantro
Instructions
1. Prepare the rub:
In a small bowl, mix together the salt, pepper, chili powder, smoked paprika, cumin, garlic powder, and brown sugar.
2. Season the pork:
Rub the spice blend all over the pork shoulder, pressing it in firmly to coat all sides.
3. Sear the pork (recommended):
In a large skillet over medium-high heat, heat a bit of oil and sear the pork on all sides until golden brown (about 2–3 minutes per side). This step adds depth of flavor and helps lock in juices.
4. Set up the slow cooker:
Add the sliced onion, bell pepper, and garlic to the bottom of the slow cooker. Place the seared pork on top of the vegetables.
5. Add liquids:
Pour the broth and beer around the pork, avoiding pouring directly over the meat to preserve the spice coating.
6. Cook:
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and shreds easily with a fork.
7. Shred and mix:
Carefully remove the pork and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine with the juices and vegetables. Add lime juice and mix well.
8. Serve:
Pile the pulled pork onto sandwich buns and top with coleslaw, diced tomato, and cilantro.
SAVE FOR LATER BY PINNING THE BELOW IMAGE
Tips & Tricks
- Searing is optional but highly recommended for deeper flavor and better texture.
- If your pork shoulder has a bone, remove it after cooking when you shred the meat.
- For a thicker, saucier finish, let the juices simmer uncovered on HIGH for 15–20 minutes before adding the lime juice.
- If you like it spicy, add a pinch of cayenne or a chopped jalapeño with the veggies.
Yes! Rub the pork with spices, cover, and refrigerate overnight. You can even prep the veggies and store everything in the fridge until morning.
Absolutely. Store cooled pulled pork in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.
A light lager or Mexican-style beer (like Corona or Modelo) works great. Avoid anything too bitter or dark.
Yes, just replace the beer with extra broth or a splash of apple juice for a hint of sweetness.
Corn on the cob, chips and salsa, Mexican rice, or roasted sweet potatoes are all excellent options.
Tex Mex Pulled Pork Recipe
Author: Recipe Idea Shop
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2.2 lbs Pork Shoulder or pork butt (trimmed of excess fat)
- 2 tsps Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 tablespoon Light Brown Sugar
Slow Cooker Ingredients
- 1 Yellow Onion, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 3 Cloves of Garlic, minced
- ½ cup Low-Sodium Beef or Chicken Broth
- ½ cup Light Beer (or substitute with more broth)
- Lime Juice
Instructions
- In a small bowl, mix together the salt, pepper, chili powder, smoked paprika, cumin, garlic powder, and brown sugar.
- Rub the spice blend all over the pork shoulder, pressing it in firmly to coat all sides.
- In a large skillet over medium-high heat, heat a bit of oil and sear the pork on all sides until golden brown (about 2–3 minutes per side).
- Add the sliced onion, bell pepper, and garlic to the bottom of the slow cooker. Place the seared pork on top of the vegetables.
- Pour the broth and beer around the pork, avoiding pouring directly over the meat to preserve the spice coating.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and shreds easily with a fork.
- Carefully remove the pork and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine with the juices and vegetables.
- Add lime juice and mix well.
- Pile the pulled pork onto sandwich buns and top with coleslaw, diced tomato, and cilantro.
