The perfect burst of Mexican flavors paired with slow-cooked pulled pork makes an ideal base for tacos that everyone will love. Serve with small corn or flour tortillas and taco fixings. We like black beans, diced tomatoes, avocados, cheese, and lettuce.

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Recipe Summary

prep:
35 mins
cook:
7 hrs 25 mins
total:
8 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim and discard fat from pork roast. Place pork in a slow cooker and add chicken broth until pork is 75% covered with liquid. Add quartered limes, onion, garlic, paprika, and cayenne pepper.

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  • Cook on Low for 7 to 8 hours, until pork can easily be shredded. Pull pork apart with 2 forks and remove and discard any additional fat. Transfer shredded pork to a pot.

  • Place pot on the stovetop and add salsa, green chiles, and 2 cups liquid from the slow cooker. Bring to a light boil. Add cumin, reduce heat to low, and simmer for at least 20 minutes.

Cook's Note:

Use mild, medium, or hot salsa based on the amount of heat you prefer.

Nutrition Facts

258 calories; protein 19.2g; carbohydrates 8.6g; fat 16.7g; cholesterol 69.8mg; sodium 921.6mg. Full Nutrition
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