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Food & Drink Blog

Monday Meal: Crock Pot Mexican-spiced Pork

by Ted Scheffler
- Posted // 2013-04-15 -

It's not very often that you'll find a dish as scrumptious and effortless to cook as this one. You could start it in the morning, go to work or school and it'll be done when you come home. Every time I make this Mexican-style pork, I wonder why I don't use my crock pot more often! 

Essentially, this is a spice-rubbed pork roast that cooks primarily in a crock pot. The finished product is great for making tacos, burritos, tamales, or anything else you can think of to use spicy pulled pork for. 

If I have some canned green chiles on hand, I like to add them to the pot to help flavor the pork. I also sometimes throw in a tomato or an orange, halved, which gives the pork a carnitas-like flavor. Feel free to experiment with other ingredients.

Also, you'll notice there isn't any cooking liquid listed below. The bone-in pork is juicy enough that no additional cooking liquid is required. However, if you use a really lean cut of pork, you might want to add a half cup or so of water or broth to the pot before cooking.  


3 1/2 - 4 lb. bone-in pork sirloin roast or shoulder roast 

1 Tbs. brown sugar

1 Tbs. kosher salt

3-4 Tbs. Mexican chile powder, to taste depending on the level of spiciness you like 

2 tsp. ground cumin

1 tsp. Mexican oregano, crumbled

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cayenne pepper (more if you'd like to increase the heat)

1/4 tsp. cinnamon

1/8 tsp. ground cloves 

1 small onion, peeled and sliced

2 Tbs. canola oil

1 small can diced green chiles (optional)  



Stir all of the spices, brown sugar, oregano, etc. together in a small bowl.


Liberally rub the spice mix all over the pork. Allow the pork to "marinate" in the spices for at least a couple of hours, preferably overnight in the fridge.


In a skillet, heat the cooking oil over medium-high heat and brown the pork roast well on all sides.


Place the sliced onions into the bottom of a crock pot and put the pork roast on top of the onions.


Cover the pot and cook on the low setting for 8 to 10 hours, until the pork is tender and almost falling apart.

Remove the pork roast to a cutting board and cut or tear the roast into large pieces.



Then, use a couple of forks to shred the meat.



Place the meat into a bowl and toss with any leftover cooking juices from the crock pot.  


Photos by Ted Scheffler

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