This slow cooker pulled pork is cooked with Mexican spices until tender and falling apart. We’ve served the pork in tortillas topped with sour cream and coriander for a crowd-pleasing dinner option.
Are you looking for more freezer-friendly recipes, or slow cooker recipes?
Ingredients
Method
Combine capsicum, onion, salsa, sauce, garlic, spices and oregano in a 4.5-litre (18-cup) slow cooker, add pork, turn to coat in mixture. Cook, covered, on low, for 8 hours.
Carefully remove pork from cooker, shred meat using two forks. Return pork to cooker, stir gently. Season to taste.
Divide pork between tortillas. Serve topped with sour cream and coriander.
Serving suggestions
In this recipe, we’ve used the pulled pork as filling for tortillas, topped with sour cream and coriander, and served with lime wedges. You could also use the mixture for burgers, sandwiches, or even a nachos topping.
Can this slow cooker pulled pork be frozen?
To freeze, complete the pulled pork recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. See more freezing tips here.
Capsicum cooking tip
You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.Â
Can I make pulled pork without a slow cooker?
If you don’t have a slow cooker, try our oven-baked pulled pork, or this version made in an Instant Pot.
