Super Tasty Mexican Slow Cooker Pulled Pork

This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

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This post is all about slow cooker Mexican pulled pork.

Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

Ingredients

Pork Shoulder

The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.

• Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.

Guajillo Peppers

The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.

• Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.

Ancho Peppers

Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.

• Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.

Cumin

Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.

• Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.

Red Wine

A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.

• Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.

Apple

Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.

• Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.

Slow Cooker

I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.

• Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.

How to Serve Pulled Pork

There are many ways to serve this slow cooker pulled pork:

• Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
• Burrito — wrap in a large flour tortilla.
• Taco — serve on top of a corn tortilla for a pulled pork taco.
• Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
• Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
• Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.

For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

Mexican Slow Cooker Pulled Pork

Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
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Prep Time:10 minsCook Time:5 hrsServings: 6 people

Equipment

• Instant Pot or Slow Cooker

Ingredients

Pork Marinate

• 1 kg pork shoulder whole
• 3 tsp sea salt
• 1 tbsp paprika
• 1 tbsp cumin powder
• 1 tsp black pepper
• 3 tbsp canola oil

Mexican Peppers

• 2 guajillo peppers
• 3 ancho peppers

Liquid

• 1 cup red wine
• 3 apples peeled and shredded
• 1 white onion shredded
• 1 cup orange juice
• 2 tbsp vinegar
• 3 bay leaf
• salt to taste

Instructions

• Rinse and pat dry the pork shoulder with a paper towel.
• Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
• Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
• Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
• Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
• Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
• Close the lid and open the valve (if using Instant Pot).
• After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.

Frequently Asked Questions

Can I make this pulled pork without a slow cooker?

Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

What cut of pork is best for pulled pork?

Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

How spicy is this Mexican pulled pork?

Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

Can I use an Instant Pot instead of a Crock-Pot?

Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

How do I store and reheat leftover pulled pork?

Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

What do I do if the sauce is too thin after cooking?

Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.