Mexican pulled pork

Serve in tortillas topped with sour cream and coriander.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print
Pork shoulder cooked in the slow cooker with Mexican spices until tender and falling apart. Serve in tortillas topped with sour cream and coriander.
This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.


Mexican pull-apart pork
  • 2 medium red capsicums (bell peppers) (400g), sliced thinly
  • 2 bunch medium brown onions (300g), sliced thinly
  • 375 gram bottled chunky mild tomato salsa
  • 1 cup (280g) barbecue sauce
  • 4 clove garlic, crushed
  • 3 teaspoon ground cumin
  • 2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 kilogram boneless pork shoulder
  • 12 large flour tortillas
  • 1 cup (240g) sour cream
  • 1 cup coarsely chopped fresh coriander (cilantro)


Mexican pull-apart pork
  • 1
    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.
  • 2
    Carefully remove pork from cooker, shred meat using two forks. Return pork to cooker, stir gently. Season to taste.
  • 3
    Divide pork between tortillas. Serve topped with sour cream and coriander.


You can quickly peel the capsicum with a vegetable peeler if you don't like the skin peeling off when it's cooked. To freeze, complete the 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.

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