Ingredients
- ▢ 2 teaspoons chili powder
- ▢ 1 tablespoon cumin
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon garlic powder
- ▢ 1/2 teaspoon oregano
- ▢ 2 teaspoons kosher salt
- ▢ 1 small onion, thinly sliced
- ▢ 1/4 cup apple cider vinegar
- ▢ 1 (4-ounce) can diced green chiles
- ▢ 1 tablespoon honey
- ▢ 4 pounds boneless pork shoulder, excess fat trimmed
Instructions
Same-Day Instructions
- Place all ingredients into a slow cooker.
- Stir thoroughly to coat the pork with the seasoning mixture.
- Cover and cook on LOW for 8–10 hours, until the pork is tender and easily falls apart with a fork.
- Shred the pork using two forks.
- Serve in tacos, burritos, bowls, or with your favorite toppings.
Make-Ahead Freezer Instructions
- Add all ingredients except the pork shoulder into a gallon-sized freezer bag.
- Mix the ingredients together by pressing the outside of the bag.
- Add the pork shoulder and turn to coat evenly with the seasoning mixture.
- Remove as much air as possible, seal the bag, label, and freeze for up to 3 months.
- When ready to cook, transfer the frozen contents directly into the slow cooker.
- Cook on LOW for 8–10 hours until heated through and tender.
- Shred the pork with two forks and serve.
Notes
- Best Cut: Pork shoulder works best because the fat content keeps the meat tender and flavorful during slow cooking.
- Serving Ideas: Use for tacos with tortillas, salsa, avocado, cilantro, or serve over rice for a hearty meal.
- Extra Flavor: For crispy carnitas-style edges, spread shredded pork on a baking sheet and broil for a few minutes before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked pulled pork for up to 3 months in a freezer-safe container.
