Mexican Pulled Pork Shoulder in the Slow Cooker

Prep Time: 10 mins Cook Time: 8 mins

egg free

nut free

dairy free

gluten free


  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 teaspoon kosher salt
  • 1 small onion thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 4 ounce can diced green chilies
  • 1 tablespoon honey
  • 4 pounds boneless pork shoulder, excess fat trimmed


1. Place all the ingredients except the pork shoulder in a gallon freezer bag and mix together by pressing on the outside of the bag.

2. Add the pork shoulder, and turn to coat in the mixture.

3. Seal bag, labe1 tablespoon and freeze until ready to use. Be sure to get as much air as possible out the bag so that it doesn\\'t form ice crystals inside when freezing.

4. When ready, remove the frozen mixture from the bag and place it all into the crock pot. Set the heat to low and cook for 8-10 hours, until hot and cooked through.

5. Shred the meat with two forks and serve with desired accompaniments.


Accompaniments: corn tortillas, taco shells, diced tomatoes, lettuce, sour cream, guacamole.